Directions

1. In a bowl, mix Miso & Easy paste, tomato sauce, soy sauce, and water until smooth. Set aside.
2. Take napa cabbage leaves and layer each one with a slice of beef, alternating cabbage and beef until stacked.
3. Cut the layered stacks into 3–4 inch pieces. Arrange them upright in a large, shallow pot, forming a tight circular pattern with a slightly open center.
4. Place enoki and brown beech mushrooms in the center. Arrange shiitake mushrooms on top of and between the cabbage-beef layers around the edges.
5. Pour the broth evenly into the pot, filling about halfway up the layers. Bring to a boil over medium heat, then reduce to a simmer. Cook for 15–20 minutes until cabbage is tender and beef is fully cooked.
6. Sprinkle chopped green onions on top just before serving.