Simple Way to Make Award-winning Spicy Soy Milk Hot Pot with Double the Miso Flavor

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Make Super Quick Homemade Spicy Soy Milk Hot Pot with Double the Miso Flavor. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Spicy Soy Milk Hot Pot with Double the Miso Flavor, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spicy Soy Milk Hot Pot with Double the Miso Flavor delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spicy Soy Milk Hot Pot with Double the Miso Flavor is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can have Spicy Soy Milk Hot Pot with Double the Miso Flavor using 10 ingredients and 5 steps. Here is how you cook it.

I was craving a nutritious and spicy hot pot that would warm me up in the cold winter.

Per serving information: Calories: 510 kcal, Salt content: 5.2 g For 1-2 servings. Recipe by Nanaiku

Ingredients and spices that need to be Prepare to make Spicy Soy Milk Hot Pot with Double the Miso Flavor:

1. 3 leaves Chinese cabbage
2. 100 grams Thinly sliced pork shoulder
3. 150 grams Tofu (silken)
4. 500 ml Soy milk
5. 100 ml White wine (or sake, if you don't have any wine)
6. 3 tsp Chicken stock granules
7. 2 tsp Miso
8. 1/4 tsp Doubanjiang
9. 1/2 tsp Tianmianjiang
10. 1/2 tbsp Red chili pepper, sliced into rounds

Instructions to make Spicy Soy Milk Hot Pot with Double the Miso Flavor

1. Rinse the Chinese cabbage and cut into bite-sized pieces. If the pork slices are too big, cut into bite-sized pieces, too. Cut the tofu in half.
2. Combine the soy milk, white wine, and chicken stock granules in a pan, cover with a lid, then bring to a boil over medium heat. Once it comes to a boil, add the dissolved doubanjiang and tian mian jiang to the pot.
3. Add the Chinese cabbage, pork, and tofu, and simmer until the cabbage is tender, and the pork is cooked through.
4. Sprinkle thinly sliced red chili peppers, then serve.
5. Make a rice porridge with the leftover soup. This is with pea sprouts and a beaten egg.

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