Miso Hot Pot with Meatballs

Make the meatballs: In a medium bowl, combine the ground pork or chicken, 1 tbsp. water, finely chopped scallion, 1 tsp. ginger, 2 tsp. soy sauce, and salt. Using hands, mix vigorously until the meat is sticky and lighter in color.

In a Japanese donabe or a wide, low pot, combine the chicken broth, garlic, and remaining 2 tsp. ginger over medium-high heat. Bring broth to a boil, then reduce to a simmer. Whisk in the miso and remaining 1 tsp. soy sauce. Taste and add salt if needed. With wet hands, form tablespoon-size meatballs and add to the broth. Add the cabbage, tofu, carrots, and mushrooms. Cover and return to a gentle simmer; cook for 5 minutes.

Nestle the frozen dumplings into the broth. Cover again and continue simmering for 5 minutes more, until the meatballs are cooked through and the vegetables are tender. Top with the sliced scallion. Bring the pot to the table with a ladle and soup bowls. Let everyone serve themselves. Garnish with shichimi togarashi and/or chile oil for a little heat, if desired.