I have fond memories of slurping Hokkaido-style "nabe" -- a hot pot with salmon and a miso broth cooked at the table -- during my travels in Japan. It's simple, nutritious, and warms the body & soul! Here's my even simpler stove-top version. I usually use leftover cooked salmon, added at the final stage, to make this a quick meal, but you can also use fresh or thawed salmon for even more flavor by cooking it in the broth before adding the vegetables.

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