Spicy Soy Milk Hot Pot with Double the Miso Flavor

Name: Spicy Soy Milk Hot Pot with Double the Miso Flavor
Yield: 1 serving
Cuisine: American
Ingredients: 3 leaves Chinese cabbage; 100 grams Thinly sliced pork shoulder; 150 grams Tofu (silken); 500 ml Soy milk; 100 ml White wine (or sake, if you don't have any wine); 3 tsp Chicken stock granules; 2 tsp Miso; 1/4 tsp Doubanjiang; 1/2 tsp Tianmianjiang; 1/2 tbsp Red chili pepper, sliced into rounds

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

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Ingredients

1 serving

3leaves Chinese cabbage
100 gramsThinly sliced pork shoulder
150 gramsTofu (silken)
500 mlSoy milk
100 mlWhite wine (or sake, if you don't have any wine)
3 tspChicken stock granules
2 tspMiso
1/4 tspDoubanjiang
1/2 tspTianmianjiang
1/2 tbspRed chili pepper, sliced into rounds

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Steps

1

Rinse the Chinese cabbage and cut into bite-sized pieces. If the pork slices are too big, cut into bite-sized pieces, too. Cut the tofu in half.
2

Combine the soy milk, white wine, and chicken stock granules in a pan, cover with a lid, then bring to a boil over medium heat. Once it comes to a boil, add the dissolved doubanjiang and tian mian jiang to the pot.
3

Add the Chinese cabbage, pork, and tofu, and simmer until the cabbage is tender, and the pork is cooked through.
4

Sprinkle thinly sliced red chili peppers, then serve.
5

Make a rice porridge with the leftover soup. This is with pea sprouts and a beaten egg.