Miso Turkey NabeMy favorite part of fall is the start of hot pot season! When it gets chilly outside, nothing beats a bubbling pot filled with the most delicious broth and ingredients. I love how comforting the dish is and how there are endless possibilities and combinations. While I love the traditional Chinese style hot pot, where raw ingredients are cooked at the table in boiling broth, I also love Japanese style nabe where the ingredients are cooked together and served. For this recipe, we made a miso based broth with slices of fresh turkey breast and plenty of vegetables. The light turkey breast pairs wonderfully with the rich miso.

When putting together a nabe style hot pot, I like to include lots of leafy greens like napa cabbage or spinach and quick to cook vegetables like winter melon and enoki mushrooms. Rice cakes and udon are also great additions. As the pot is served still simmering, and often continues to cook at the table, it’s important to eat the ingredients in order of cooking time. The turkey breast needs to be sliced thin, so it’s ready when the vegetables are. The best way to do that is to freeze the breast until it is firm, but not rock hard before slicing. As the nabe is enjoyed, more ingredients can be added, or rice and noodles in the remaining broth.

For more inspiration and recipes featuring turkey, visit www.ThinkTurkey.ca

Disclaimer: This is a sponsored post in collaboration with Turkey Farmers of Canada. All ideas and opinions expressed are wholly mine.

Miso Turkey Nabe

Prep Time: 10 minutes

Cook Time: 10 minutes

Serving Size: 2


    For the Broth:
  • 4 dried shiitake mushrooms, soaked
  • 4 cups water
  • 1 1/4 tsp kombu (dried kelp), equals to a 2-inch square piece
  • 4 dried shiitake mushrooms, soaked
  • 2 tbsp sake
  • 1 tbsp mirin
  • 1 tbsp soy
  • 2 tsp dashi powder
  • 3 tbsp miso
  • For the nabe:
  • 200 grams thinly sliced turkey breast
  • 3-4 leaves of napa cabbage
  • 1 cup Korean rice cakes
  • 1 cup winter melon, sliced
  • 3-4 baby bok choy
  • 1/2 cup enoki mushrooms


  1. Over medium heat, add to a pot 4 cups of water, kombu, rehydrated shiitake mushrooms, sake, mirin, soy and dashi powder. Using a whisk or spoon and strainer, whisk the miso paste into the broth over the heat. Stir well.
  2. Add in napa, rice cakes, winter melon, bok choy and enoki mushrooms, and bring the pot to a boil. Keep heat on simmer and add in thinly sliced turkey breast until cooked through. Serve pot immediately as is.
  3. Optional: If serving with a tabletop stove, as the dish is enjoyed, more ingredients can be added and cooked at the table.

Miso Turkey NabeMiso Turkey Nabe

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