Miso Kimchi Hot Pot (Miso Kimchi Nabe)

Ingredients

• 1 tbsp toasted sesame oil
• 1/2 lb pork shoulder, (cut into 1/8 inch slices)
• 1 clove fresh garlic, (grated)
• 2 cups sliced kimchi, (divided)
• 4 cups chicken broth
• 1/2 large head cabbage, (cut into 2-3 inch chunks)
• 1/2 carrot, (cut into 2-inch long slices, about 1/8 inch thick)
• 1/2 package enoki mushrooms, (base trimmed )
• 1/2 package maitake mushrooms (or other Asian mushrooms, such as shiitake, shimeji, or oyster mushrooms)
• 1 naganegi Japanese long green onion (or 4 regular green onions), (sliced diagonally)
• 1 package medium-firm tofu, (pressed and cut into 8 pieces)
• 2-3 tbsp miso paste (any variety such as red, white)
• 1 tbsp <strong>San-J Tamari Soy Sauce</strong>
• 1 tbsp mirin
• 1 handful nira (garlic chives), (cut to 1.5 inches long)
• 1 package ramen noodles (cooked or dried instant ramen noodles)