Soy Milk Hot Pot | Recipe Cart

Ingredients

• 1 lb thinly sliced pork loin ((skip for vegetarian))
• 7 oz enoki mushrooms ((1 package))
• 3.5 oz shimeji mushrooms ((1 package))
• 4 shiitake mushrooms
• 1.5 lb (680 g) napa cabbage
• ½ bunch mizuna (Japanese mustard green) ((or spinach or any leafy greens))
• 1 bunch shungiku (Tong Ho/Garland Chrysanthemum) ((or any leafy greens))
• 1 negi (long green onion) ((or leek or green onions/scallions))
• 1 green onion/scallion
• 1 medium tofu (momen tofu) ((14 oz, 396 g))
• 1 lb (454 g) daikon radish
• 3 oz (85 g) carrot
• 5.3 oz (150 g) gobo (burdock root)
• 3 cups dashi (Japanese soup stock; click to learn more) ((720 ml) (I use Awase dashi. Kombu dashi for vegetarian/vegan))
• ¼ cup sake ((4 Tbsp))
• ¼ cup mirin ((4 Tbsp))
• 2 cups unsweetened soy milk ((microwave till it’s warm))
• ¼ cup miso ((4 Tbsp; I use awase miso))
• 2 Tbsp toasted white sesame seeds
• ¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) ((to taste))