Kimchi Gyoza Nabe

Bahan-bahan (2 porsi)

• ¼ onion
• 1 Tokyo negi (long green onion)
• 4 leaves napa cabbage
• 1 inches daikon radish
• 2 inch carrot
• 5 stalks garlic chives (Chinese chives or Nira)
• 1 package shimeji (brown beech) mushrooms ((3.5 oz, 100 g))
• 2 shiitake mushrooms
• 7 oz soft/silken tofu (kinugoshi dofu) ((½ block))
• 2 tsp toasted sesame oil
• 10 pieces gyoza ((I used frozen gyoza; or make my homemade Gyoza recipe))
• 1 cup kimchi
• 1 Tbsp sake
• 2 tsp gochujang (Korean chili paste)
• 1 tsp gochugaru (Korean pepper flakes)
• 2 tsp sugar
• 4 cups chicken stock/broth
• 2 tsp soy sauce
• 2 Tbsp miso
• ¼ tsp Diamond Crystal kosher salt