Miso noodle hotpot

Use your noodle!

  • 35 mins cooking
  • Serves 4
  • Print
Pick between your choice of ocean trout, chicken thighs or tofu to create this tasty miso noodle hotpot for a quick and easy weeknight meal.
Looking for more Japanese noodle soups?


  • 2 tablespoons dashi miso paste
  • 2 tablespoons grapeseed oil
  • 2 shallots, sliced thinly
  • 2 cloves garlic, crushed
  • 1 tablespoon finely chopped fresh ginger
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon finely grated palm sugar
  • 1 litre (4 cups) chicken or vegetable stock (see tips)
  • 270 grams soba noodles
  • 1 bunch baby buk choy (400g), halved
  • 100 grams fresh shiitake mushrooms, trimmed
  • 2 tablespoons lime juice
  • 1 cup fresh coriander leaves
  • 4 green onions, sliced thinly
  • 1 fresh long red chilli, sliced thinly
Pick your protein
  • 4 x 150g ocean trout fillets (see tips) OR
  • 4 chicken thigh fillets (680g) OR
  • 300 grams firm tofu


  • 1
    Rub your choice of protein with miso; set aside until required.
  • 2
    Heat oil in a large heavy-based saucepan over low heat; cook shallots, garlic and ginger for 2 minutes or until soft and fragrant.
  • 3
    Increase heat to medium. Cook chosen protein for 1 minute on each side or until browned lightly. If using tofu, remove from pan and cut into 2cm thick slices. Add sesame oil, soy sauce, vinegar and palm sugar to pan; cook for a further 1 minute. Return tofu, if using, to pan.
  • 4
    Add stock and bring to a simmer over high heat; cook, covered, for 5 minutes. Add noodles; cook for 1 minute. Add buk choy and mushrooms; cook, covered, for a further 2 minutes or until noodles are just soft and vegetables are just cooked. Stir in
    lime juice.
  • 5
    Top hotpot with coriander, green onion and chilli; serve.


If using ocean trout or chicken, use chicken stock. If using tofu, use vegetable stock. If using ocean trout, for best results, use even-sized thick pieces from the middle of the fillet, or use salmon fillets, if preferred.

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