My clay pot started to burn foods easily. So I tried to make this hot pot in a frying pan, which made it quicker to cook.Use vegetables of your choice. Use whatever you have in the fridge. I cook this in a frying pan, and transfer to a clay pot to serve. Recipe by Hibaasan

I had eaten a nabe at a restaurant that was said to be medicinal and provide perpetual youth and longevity, so I remade it using chicken and soy milk. This is a hotpot that ladies will love.If you don't have goji berries or Chinese dates, please add a little bit of mirin in Step 2. You can use any vegetables that you have on hand. Japanese leek, lettuce, spinach, bok choy, enoki mushrooms, maitake mushrooms, shiitake mushrooms, tofu, are all great in this hot pot. Recipe by kebeibiko

My family requested a hot pot because it was starting to get cold.Be careful about the heat because the soy milk will start to get clumpy when it boils. Adjust the heat accordingly.But even if the soy milk does get chunky while cooking, it's almost like tofu and tasty in its own way.Sprinkle green onions or add a little ponzu sauce when serving. Recipe by kazz72

My daughter loves soy milk, so I made this. It doesn't smell of soy milk and it warms you up.Use soy sauce to tighten the flavor. Add lots of anything you like to the hot pot. For 3-5 servings. Recipe by noamanma

I wanted a thick soy milk hot pot with the richness of cheese...If you coat the cheese with katakuriko (or corn starch) before adding it to the pot, it melts into a nice, thick sauce. The vegetables I used were potatoes, carrots, turnips, shimeji mushrooms, shiitake mushrooms, cabbage, and spinach. Tomorrow morning, I plan to finish off the leftovers by adding short pasta to the pot. Recipe by meg115

I want to create a dish where you can eat lots of mushrooms and vegetables and kids would like! Kids can enjoy if the vegetables are cooked in a creamy soy milk hot pot! You wouldn't need a broth if you fry the mushrooms well and bring out the taste.The soy milk will solidify if overheated so watch over the heat. Avoid burning the garlic and onions! Fry the mushrooms well, which will bring out the taste. Recipe by Hokutokinoko

I ate the yuba and soy milk hot pot at a tofu restaurant, so I tried to make it at home!If you eat it at the restaurant specialized in tofu, it is expensive. It is great to cook it at home because it is economical and delicious!Make sure to use pure soy milk.Do not let it boil.I want to enjoy the natural sweetness from soy beans without chicken or bonito stock, so I don't put any seasonings in the pot! Recipe by Fire-King

This is my family's version of a dish we saw in a magazine. We made it our own with bean sprouts. Recipe by monpie

I wanted to make this soy milk hotpot spicy, so I created this recipe.Sesame seed paste gets clumpy, so dissolve in the soup. Adding ground sesame seeds is also delicious. For 2 servings. Recipe by Banbi

Store-bought soy milk soup is expensive and seasoned a bit too much, so I just made my own.Mind the soy milk doesn't bubble over.It's nice with any kinds of ingredients. Try carrot, leek, burdock root, aburaage, or mushrooms, etc.It's nice with chicken too, but I prefer it with pork. Recipe by Ryo---ko

I tried out a recipe featured on a Japanese television program called "MOCO'S Kitchen" in my special quick-heating hot pot!I slightly adjusted the original recipe to suit my hot pot.This recipe is low carb.Here are some adjustments I made to the recipe shared on "MOCO'S Kitchen":1) They chopped the carrots, but I julienned them.2) They didn't include maitake or mizuna, but they go very well in this dish!3) I recommend using any vegetables in season. Recipe by Decrea san

I was craving a nutritious and spicy hot pot that would warm me up in the cold winter.Per serving information: Calories: 510 kcal, Salt content: 5.2 g For 1-2 servings. Recipe by Nanaiku