Loading...

Place the thinly sliced pork belly in a large pot or Dutch oven over medium-high heat. Stir-fry until the pork is cooked through and lightly browned, about 5 minutes. Drain any excess fat if desired.

Add 2 tablespoons of chili oil to the cooked pork belly and stir-fry for another 1-2 minutes, allowing the flavors to meld.

Pour 4 cups of water into the pot. Bring the mixture to a simmer.

Add the rehydrated tofu skin strips and enoki mushrooms to the simmering broth.

Scoop the miso paste into the pot. Stir well until the miso paste is fully dissolved into the broth.

Add the torn cabbage leaves to the pot. Cover with a lid and allow the vegetables to cook until tender, about 3-5 minutes.

Reduce the heat to low. This is crucial to prevent the soy milk from curdling. Pour in the unsweetened soy milk and stir gently.

Heat the hot pot gently for 1-2 minutes, ensuring it does not boil after adding the soy milk. Do not bring it back to a vigorous boil.

Ladle the spicy miso soy milk hot pot into individual serving bowls. Garnish with sesame seeds and additional chili oil, if desired. Serve immediately.


Place the thinly sliced pork belly in a large pot or Dutch oven over medium-high heat. Stir-fry until the pork is cooked through and lightly browned, about 5 minutes. Drain any excess fat if desired.

Add 2 tablespoons of chili oil to the cooked pork belly and stir-fry for another 1-2 minutes, allowing the flavors to meld.

Pour 4 cups of water into the pot. Bring the mixture to a simmer.

Add the rehydrated tofu skin strips and enoki mushrooms to the simmering broth.

Scoop the miso paste into the pot. Stir well until the miso paste is fully dissolved into the broth.

Add the torn cabbage leaves to the pot. Cover with a lid and allow the vegetables to cook until tender, about 3-5 minutes.

Reduce the heat to low. This is crucial to prevent the soy milk from curdling. Pour in the unsweetened soy milk and stir gently.

Heat the hot pot gently for 1-2 minutes, ensuring it does not boil after adding the soy milk. Do not bring it back to a vigorous boil.

Ladle the spicy miso soy milk hot pot into individual serving bowls. Garnish with sesame seeds and additional chili oil, if desired. Serve immediately.
