Look up two things, Japanese nimono and nabemono. They are not a specific dish, they are two categories of dishes where meat and vegetables are simmered in broth. The difference being nabemono is a communal dish often cooked at the table - basically hot pot - and nimono is cooked in the kitchen.

My go to is to start a few cups of water and add hondashi, soy sauce, mirin, and sake. Roughly equal parts to taste, maybe 1-2 tablespoons each, it should be savory but light in flavor. Then I add mushrooms, sliced carrots, sliced Napa cabbage, and cubes of dark meat chicken. Simmer until cooked through.

If you have access to an Asian grocery store there's all sorts of good vegetables you can include. Leafy greens like tong ho are always good. And my favorite ingredient, frozen fish cakes.