Tomato and Miso Nabe with Italian Sausage and Mozzarella

Heat olive oil in a large pot or donabe over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned.

Add minced garlic and dried oregano to the pot and cook for another minute until fragrant.

Pour in the crushed tomatoes and dashi stock. Bring to a simmer.

In a small bowl, whisk together the red miso paste and soy sauce. Add the mixture to the pot and stir to combine.

Add the shiitake mushrooms, Napa cabbage, and tofu to the pot. Simmer for about 15 minutes, or until the vegetables are tender.

Stir in the spinach and cook until wilted, about 2 minutes.

Turn off the heat and gently place the mozzarella cheese pieces on top of the nabe.

Cover the pot and let the cheese melt slightly from the residual heat, about 2-3 minutes.

Garnish with chopped green onions and serve hot directly from the pot.