Ginger and Garlic Chicken Nabe with Napa Cabbage and Glass Noodles

A comforting and flavorful Japanese hot pot (nabe) featuring tender chicken simmered in a ginger and garlic infused broth with napa cabbage and delicate glass noodles. Perfect for warming up on a cold day and fighting off a cold.

Prep Time

20 minutes

Total Time

50 minutes

Calories

450

Level

Easy

Yields

4 servings

Cost

£3.55

Season:

☀️ Summer•🍂 Autumn•❄️ Winter

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1lbChicken thighs(Boneless, skinless, cut into bite-sized pieces)

£3.50

1small headNapa cabbage(Roughly chopped)

£1.50

4ozGlass noodles(Bean thread noodles or sweet potato noodles)

£1.20

2inchesGinger(Peeled and thinly sliced or grated)

£0.60

4clovesGarlic(Minced)

£0.25

6cupsChicken broth(Low sodium)

£1.50

3tablespoonsSoy sauce(Low sodium)

£0.20

2tablespoonsMirin(Japanese sweet rice wine)

£0.30

1tablespoonSesame oil

£0.25

2stalksGreen onions(Sliced for garnish)

£0.50

4ozShiitake mushrooms(Optional, sliced)

£2.50

1blockTofu(Optional, firm, cubed)

£1.75

to tasteSalt

£0.05

to tasteWhite pepper

£0.10

Total Cost

£14.20

£3.55 per serving

The Method

1
In a large pot or Dutch oven, heat sesame oil over medium heat. Add ginger and garlic and cook until fragrant, about 1 minute.
2
Add chicken pieces and cook until lightly browned on all sides.
3
Pour in chicken broth, soy sauce, and mirin. Bring to a simmer.
4
Add napa cabbage and shiitake mushrooms (if using). Simmer for about 10 minutes, or until the cabbage is tender.
5
Add glass noodles and tofu (if using). Cook for another 5-7 minutes, or until the noodles are tender.
6
Season with salt and white pepper to taste.
7
Garnish with sliced green onions and serve hot.

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My Notes

Nutrition Information

Nutrition per serving (450g)

450 kcal / 1883 kJ

Carbs

25g

10% of RDA

Fat

20g

29% of RDA

Protein

40g

80% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

7 g

8% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Adjust the amount of ginger and garlic to your preference.

For a spicier kick, add a pinch of red pepper flakes or a dash of chili oil.

Feel free to add other vegetables such as bok choy, carrots, or spinach.

You can use other types of protein such as pork or beef instead of chicken.

Serve with a side of steamed rice or a dipping sauce like ponzu.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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