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Soy Milk Hot Pot
Serves 2–3 · About 30 min
A mild, creamy white hot pot: pork and vegetables simmered in Japanese dashi, finished with soy milk and miso.
① Cut the vegetables and tofu→② Cut the pork→③ Simmer the ingredients in dashi→④ Add soy milk and miso→⑤ Finish with mizuna
What to buy
Meat
Vegetables
Tofu & soy milk
Seasonings
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How to make it
1
Cut the vegetables and tofu
- Pull off the napa cabbage leaves one by one and wash them. Cut the white stems 3 cm wide and the green leaves 5 cm wide
- Cut the leek into 1 cm diagonal slices. Peel the carrot and cut into 5 mm thick rounds
- Cut off the hard base of the shimeji mushrooms and pull them apart into small clumps with your hands
- Cut 1 cm off the root end of the mizuna, then cut into 5 cm lengths
- Take the tofu out of the pack, put it on the cutting board, and cut into 8 pieces
How to tell it's doneEverything is cut, and only the mizuna is set aside for the finish.
2
Cut the pork
- Cut the pork 5 cm wide
- When you finish cutting, wash your hands, the knife and the cutting board with dish soap
How to tell it's doneThe pork is cut, and your hands and tools are washed.
3
Simmer the ingredients in dashi
- Put 300 ml water, 2 tsp dashi granules and 1 tbsp mirin in a clay pot or deep pot and bring to a boil over medium heat
- Add the napa cabbage stems, carrot, shimeji and pork. Add the pork one slice at a time, spreading it out
- Put the lid on and simmer for about 5 minutes. If brownish foam (scum) appears, skim it off with a ladle and throw it away
How to tell it's doneTake out a slice of pork and cut it with chopsticks: no pink inside. Chopsticks go easily into the carrot.
4
Add soy milk and miso
- After turning to low heat, add 400 ml soy milk
- Put 2 tbsp miso in a ladle and dissolve it into the soup with chopsticks. Also add 1 tbsp soy sauce
- Add the napa cabbage leaves, leek and tofu, put the lid on, and cook on low heat for about 5 minutes. Gently stir from the bottom now and then
How to tell it's doneSmall bubbles are popping around the edge of the pot, and the cabbage leaves are soft.
Be carefulAfter adding the soy milk, don't let it boil hard. The soy milk separates and turns grainy.
5
Add the mizuna to finish
- Add the mizuna and heat for 1 minute
- Taste it. If too weak, dissolve and add miso 1 tsp at a time
ReadyThe mizuna is soft and bright green.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The soup turned grainyIt boiled in step 4. The taste is the same, so you can still eat it. Next time keep it on low heat after adding the soy milk.
A skin forms on topThis is the skin (yuba) that forms when soy milk is heated, and it's safe to eat. Skim it off if you don't like it.
The flavor is weakDissolve in more miso 1 tsp at a time, tasting each time.
It burns on the bottomSoy milk sticks to the bottom easily. Turn to low heat and stir from the bottom now and then.
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