Japanese-style Soy Milk Hot Pot Recipe

Name: Japanese-style Soy Milk Hot Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Chicken thigh or breast; 200 grams Minced chicken and burdock; 1 block Tofu; 1/2 Carrot; 10 cm Daikon (white radish); 2 bunches Mizuna greens; 1 Leek/mushrooms/cabbage; 2 1/2 tbsp Dashi stock granules; 1 tbsp Soy sauce; 800 ml Water; 300 ml Soy milk

Servings: persons

1 Chicken thigh or breast
200 grams Minced chicken and burdock
1 block Tofu
1/2 Carrot
10 cm Daikon (white radish)
2 bunches Mizuna greens
1 Leek/mushrooms/cabbage
2 1/2 tbsp Dashi stock granules
1 tbsp Soy sauce
800 ml Water
300 ml Soy milk

1
Cut the chicken and tofu into bite sized pieces.
2
Slice the carrots and radish into quarters.
3
Chop the other vegetables into easy to eat sizes.
4
Put the ingredients marked in a saucepan and turn on the heat.
5
When it's come to the boil, add the ingredients marked and gently cook them through.
6
Put all the vegetables apart from the mizuna, along with the tofu, into the pan.
7
Mind the tofu doesn't crumble.
8
Cover with a lid and simmer.
9
Once the chicken has cooked through and all the vegetables have softened, add the mizuna, cover with the lid, steam for a short while and then it's ready.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Chicken thigh or breast, 200 grams Minced chicken and burdock, 1 block Tofu, 1/2 Carrot, and more.

Yes, Japanese-style Soy Milk Hot Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese-style Soy Milk Hot Pot

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