Spicy Soy Milk Hot Pot with Double the Miso Flavor
Spicy Soy Milk Hot Pot with Double the Miso Flavor

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, spicy soy milk hot pot with double the miso flavor. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Spicy Soy Milk Hot Pot with Double the Miso Flavor is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Spicy Soy Milk Hot Pot with Double the Miso Flavor is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have spicy soy milk hot pot with double the miso flavor using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Spicy Soy Milk Hot Pot with Double the Miso Flavor:
  1. Get 3 leaves Chinese cabbage
  2. Get 100 grams Thinly sliced pork shoulder
  3. Make ready 150 grams Tofu (silken)
  4. Take 500 ml Soy milk
  5. Make ready 100 ml White wine (or sake, if you don't have any wine)
  6. Take 3 tsp Chicken stock granules
  7. Get 2 tsp Miso
  8. Make ready 1/4 tsp Doubanjiang
  9. Prepare 1/2 tsp Tianmianjiang
  10. Get 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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