Japanese Miso Hotpot for One (easy one-pot meal)

Even though summer’s around the corner in, I still crave warm, comforting meals (especially in the evenings). This miso hotpot is one of my favourite go-to’s when I want something soothing, nourishing, and super quick. It’s made with soft tofu, enoki mushrooms, spring onion and somen noodles, a super light broth that comes together in about 15 minutes. Perfect for solo dinners or whenever you need a little cozy moment in a bowl.

Ingredients (Serves 1)

• 1 small carrot, julienned

• A few spring onions (white/light green parts for the broth, green parts for garnish)

• A handful of dried wakame (rehydrate in hot water for 3 minutes)

• ½ block of soft tofu (cut into large chunks)

• 1–2 tablespoons miso paste

• Dashi (optional, for extra umami)

• A small handful of enoki mushrooms

• Somen noodles (or any quick-cooking noodle you love)

  
  

Instructions

1. Prep the toppings: Slice your spring onions and separate the white/light green parts from the darker green ones. Set the greens aside for garnish.

2. Julienne the carrot. Rough cuts are fine, you just want them thin enough to soften quickly.

3. Soak the wakame: Place a small amount of dried wakame in hot water and let it soak for about 3 minutes until it rehydrates. Drain and set aside.

4. Prepare the tofu: Use soft tofu and cut it into larger chunks so it holds its shape while simmering.

5. Build the broth: In a small pot, bring some water to a simmer. Dissolve 1–2 tablespoons of miso paste in warm water first (this helps it blend smoothly), then add it to the pot. If you have dashi, add it here for extra depth.

6. Add the veg + tofu: Toss in the carrots, light spring onions, and tofu chunks. Let it simmer gently for a few minutes. You don’t want a rolling boil, just enough heat to soften the veg and warm the tofu through.

7. Finish it off: Add the rehydrated wakame and enoki mushrooms. While that’s cooking, boil your somen noodles separately (they only take a few minutes), rinse them under cold water, and then add to the hotpot at the end.

8. Serve: Garnish with the dark green spring onion slices and enjoy immediately. It’s simple, warming, and tastes like a hug in a bowl.

It’s everything I want in a solo dinner: quick, cozy, no-fuss. Plus, you can switch things up based on what you have: maybe add bok choy, swap the noodles or toss in an egg for extra protein. If you're someone who still craves warm meals when it’s warm outside (hi, me 🙋‍♀️), this one’s for you!