Soy Milk Hot Pot with Chicken Breast and Chunky Vegetables
Use the everyday vegetables in your fridge, or add winter vegetables to this creamy soy milk soup!
Photographed by Masaya Suzuki
Calorie count is per serving
Ingredients (Serves 4)
- 1 chicken breast (250 g)
- 1 potato
- 1 onion
- 1 carrot
- 5 cm daikon radish
- 1/2 broccoli
- 800 ml dashi
- 200 ml soy milk (unprocessed)
- 60 g miso paste
- A pinch of salt
- A pinch of pepper
- Black pepper (coarsely ground), as needed
Cut the potato into 6 pieces. Cut the onion into 8 wedges. Cut the carrot into rounds 7 to 8 mm thick, and cut the larger carrot slices in half. Cut the daikon radish into quarter rounds 7 to 8 mm thick. Break the broccoli into smaller florets and parboil, leaving it still relatively firm.
In a donabe clay pot, combine the dashi and all of the vegetables except for the broccoli, then cover and simmer over medium heat for 15 min.
Cut the chicken breast in half along its length, then thinly slice into sogi-giri pieces. Place the chicken slices in a tray, spread out, and sprinkle with a small amount of salt and pepper.
When the vegetables have cooked through, add the soy milk. When that has warmed, mix in the miso.
Adding the soy milk first can make it harder for the vegetables to cook through, so it's best to add it afterward.
Add the sliced chicken, spread flat as you add it, and stir the broth and ladle it on top to help the chicken cook through. Add the broccoli. When it has warmed, add black pepper to taste and serve, seasoning to taste as you eat.