Spicy Miso Soy Milk Hot Pot
Spicy Miso Soy Milk Hot Pot
Ingredients
- 1 pound pork belly, thinly sliced
- 2 tablespoons chili oil, such as La-Yu with crispy garlic/onion, plus more for garnish
- 4 cups water
- 4 ounces tofu skin, dried, rehydrated and cut into strips
- 8 ounces enoki mushrooms, trimmed and separated
- 1/4 cup miso paste, preferably organic barley miso
- 4 cups cabbage leaves, torn into bite-sized pieces
- 2 cups soy milk, unsweetened
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
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.
⏱️ 5 min
- 2
Add 2 tablespoons of chili oil to the cooked pork belly and stir-fry for another 1-2 minutes, allowing the flavors to meld.
⏱️ 2 min
- 3
Pour 4 cups of water into the pot. Bring the mixture to a simmer.
⏱️ 3 min
- 4
Add the rehydrated tofu skin strips and enoki mushrooms to the simmering broth.
⏱️ 1 min
- 5
Scoop the miso paste into the pot. Stir well until the miso paste is fully dissolved into the broth.
⏱️ 2 min
- 6
Add the torn cabbage leaves to the pot. Cover with a lid and allow the vegetables to cook until tender, about 3-5 minutes.
⏱️ 5 min
- 7
Reduce the heat to low. This is crucial to prevent the soy milk from curdling. Pour in the unsweetened soy milk and stir gently.
⏱️ 1 min
- 8
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.
⏱️ 2 min
- 9
Ladle the spicy miso soy milk hot pot into individual serving bowls. Garnish with sesame seeds and additional chili oil, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Miso Soy Milk Hot Pot
- 1 pound pork belly, thinly sliced
- 2 tablespoons chili oil, such as La-Yu with crispy garlic/onion, plus more for garnish
- 4 cups water
- 4 ounces tofu skin, dried, rehydrated and cut into strips
- 8 ounces enoki mushrooms, trimmed and separated
- 1/4 cup miso paste, preferably organic barley miso
- 4 cups cabbage leaves, torn into bite-sized pieces
- 2 cups soy milk, unsweetened
- 1 tablespoon sesame seeds, for garnish
Instructions
- 1
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.
⏱️ 5 min - 2
Add 2 tablespoons of chili oil to the cooked pork belly and stir-fry for another 1-2 minutes, allowing the flavors to meld.
⏱️ 2 min - 3
Pour 4 cups of water into the pot. Bring the mixture to a simmer.
⏱️ 3 min - 4
Add the rehydrated tofu skin strips and enoki mushrooms to the simmering broth.
⏱️ 1 min - 5
Scoop the miso paste into the pot. Stir well until the miso paste is fully dissolved into the broth.
⏱️ 2 min - 6
Add the torn cabbage leaves to the pot. Cover with a lid and allow the vegetables to cook until tender, about 3-5 minutes.
⏱️ 5 min - 7
Reduce the heat to low. This is crucial to prevent the soy milk from curdling. Pour in the unsweetened soy milk and stir gently.
⏱️ 1 min - 8
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.
⏱️ 2 min - 9
Ladle the spicy miso soy milk hot pot into individual serving bowls. Garnish with sesame seeds and additional chili oil, if desired. Serve immediately.
⏱️ 1 min