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1
Start by putting all the ingredients in your pot.
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2
Thinly cut the kombu with scissors before you add it.
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3
Next, roughly chop the Chinese cabbage and green onions.
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4
Add the Chinese cabbage and green onions to the pot from Step 1, cover with a lid and turn the heat on.
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5
At first it'll be almost overflowing like this picture.
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6
After it has been steaming for about 5 minutes, the volume in the pot will have shrunken down like the photo.
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7
Add pork and mushrooms and then cover with a lid again and let it simmer on low flame for another 5 minutes.
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8
At this point, the pork should be fully cooked and the Chinese cabbage should be nice and soft.
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9
Now, turn off the heat and wait for your husband to come home!
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10
Once your husband says he's on his way home, reheat the pot from Step 4 and add soy milk.
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11
Be careful not to let it boil.
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12
Also add the tofu and greens at this point.
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13
There are many variations of soy milk, so taste the hot pot broth and add salt as needed.
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14
At my house, I season this very mildly.
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15
Try it once even if you think it might be too mild and see what you think.
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16
The sweetness of the Chinese cabbage will fill your stomach.
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17
But if you still think it tastes too plain, pour ponzu or dab a little yuzu pepper paste and eat.
