A miso and soy milk hot pot perfect for winter, packed with cabbage. Despite being a budget-friendly ingredient, it's hearty and delicious down to the last drop of soup. This easy hot pot recipe, featuring the rich flavors of soy milk and miso, will warm you up. It's also a great way to get plenty of vegetables, making it a welcome dish on a cold day.
Ingredients
Main Ingredients (2 servings)
- Cabbage 500g (approx. 1/2 small head)
- Thick Fried Tofu (Atsuage) 1 piece
- Ground Pork 100g
Seasonings
- Salt and Pepper (to taste)
- Sesame Oil 2 tsp
- Water 300ml
- Soy Milk 200ml
- Chicken Stock Powder 2 tsp
- Grated Garlic 1 tsp
- Grated Ginger 1 tsp
- Miso Paste 2 tbsp
- Ground Sesame Seeds 2 tbsp
Steps
- Roughly chop 500g of cabbage into bite-sized pieces. Thinly slice and use the core as well.
- Heat 2 tsp of sesame oil in a pot over medium heat.
- Add 100g of ground pork and a pinch of salt and pepper, and stir-fry until the color changes.
- Add the chopped cabbage and mix well.
- Add 300ml of water, 200ml of soy milk, 2 tsp of chicken stock powder, 1 tsp of grated garlic, and 1 tsp of grated ginger. Mix and heat until just before boiling. [Key Tip!] Soy milk will separate if boiled, so be careful not to let it boil.
- Once the soup is warm, reduce to low heat, cover, and simmer for 6 minutes.
- When the cabbage has softened, dissolve 2 tbsp of miso paste into the soup.
- Add 2 tbsp of ground sesame seeds and mix.
- Tear 1 piece of thick fried tofu (atsuage) into bite-sized pieces by hand.
- Cover again and heat for another 4-6 minutes until the fried tofu is heated through.
- Once the fried tofu is warm, it's ready! Serve with freshly ground black pepper sprinkled on top, if desired.
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