Vegetable Soymilk Hot Pot

Vegetable Soymilk Hot Pot

A healthy and warming hot pot of leafy greens, mushrooms and tofu.

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 2)

50 g (1.8 oz.)

50 g (1.8 oz.)

as desired


300 ml (10.1 fl. oz.)

1 Tbsp

300 ml (10.1 fl. oz.)


  1. Cut the mizuna and spinach into easy-to-eat lengths. Cut the roots off the enoki mushrooms and remove the hard base from shimeji mushrooms, then break apart each mushroom variety into small bunches.
  2. Boil (A) in a earthenware or ceramic hot pot. Once boiling, add in (1) and the tofu. Cook all ingredients well, then enjoy with a splash of ponzu sauce.

Cooking Basics

Enoki mushrooms - removing the hard base

Taking out from the package before removing the hard base will result in the hard base falling apart all over the place. Cutting off the hard base while its still in the package is less messy and recommended. After doing so, take the part for use out of the remaining package. Some packages available on the market have a cutting line conveniently indicated on the package.

Shimeji mushrooms - cutting off the hard base

Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.



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