Beef Miso Pot in a Jar( Microwave Meal)

Napa cabbage on the bottom, tofu and mushrooms in the middle, thin-sliced beef on top. Miso dissolved in hot water poured over everything. The trick is that the beef goes in first for a short cook, then comes out so it doesn't overcook while the rest of the jar finishes. Add the beef back at the end and you have a clean, rich miso broth with tender beef. My family eats this every week.

Ingredients (1 serving)

•     100g thin-sliced beef 肥牛 (shabu-shabu style, from the frozen section of any Asian grocery store)

•     1 cup napa cabbage, roughly chopped

•     ½ block soft tofu, cubed (about 150g)

•     2 shiitake mushrooms, sliced

•     1½ tbsp miso paste

•     2 tbsp hot water, to dissolve the miso

•     1 cup additional hot water, to fill jar to the halfway line

Instructions

1.  Build the jar: layer napa cabbage on the bottom, then tofu cubes, then mushroom slices.

2.  Place the thin-sliced beef on top of the mushrooms.

3.  Dissolve miso paste in 2 tbsp hot water until smooth. Pour evenly over the beef.

4.  Fill with hot water up to the halfway line of the jar (about 1 cup total). Do not overfill.

5.  Cover loosely with plastic wrap. Poke 4 to 5 holes to vent.

6.  Microwave on high for 2 to 3 minutes. Carefully remove the beef and set aside on a small plate. The beef should be just cooked through at this point.

7.  Continue microwaving the rest of the jar on high for another 5 to 6 minutes until the broth is hot and the tofu is cooked through.

8.  Add the beef back in on top. Let sit 1 minute before eating.

Chinese Mom Tips

•     Dissolve the miso before adding it to the jar. Drop a spoonful directly in and it will clump at the bottom and not distribute evenly. Mix it with 2 tbsp of hot water first until smooth, then pour it in. Every bite will be properly seasoned.

•     Thin-sliced beef (肥牛) is what makes this work. Find it in the frozen section of any Asian grocery store, labeled as shabu beef or 火锅牛肉. The thin slices cook fast and evenly. Thick beef chunks will not work.

•     Half jar is the water limit. The tofu and napa cabbage both release liquid as they cook. Too much water will dilute your miso broth.

•     If you want to make the broth even cleaner, you can do a quick blanch on the beef first before layering it in the jar. Place the beef in a small bowl with 2 slices of ginger and 1 tbsp scallion. Cover with hot water and microwave 1 minute. Drain and discard the liquid. This removes the gamey smell and gives you a very clean broth. Then follow the main recipe steps. It is one extra step but the result is noticeably better.

Safety

  Poke 4–5 vent holes in the plastic wrap before microwaving. Use a kitchen towel to handle the hot jar. Wait 1 full minute before opening, tilt the lid away from your face. Never use a thin repurposed jar. See full safety guide in the hub post. 

Cook time: 2 to 3 min (beef) + 5 min (jar) = about 7-8 min total

Liquid level: ½ jar, miso dissolved in hot water

Freezer friendly: Not recommended for this recipe

Part of my Raw to HOT in a Jar series, see all 7 recipes here: [LINK TO HUB POST]