Enjoy a warm and comforting Japanese Soy Milk Nabe, a creamy and nutritious hot pot made with fresh vegetables, tender chicken, tofu, and chewy glass noodles. This simple yet flavorful dish is perfect for cozy nights and packed with umami. Follow this easy-to-make recipe with ingredient substitutions for accessibility!
Soy Milk Nabe
Difficulty: ★★★☆☆2-3
servings15
minutes20
minutesIngredients
- Main Ingredients:
1 carrot, peeled and sliced into thin rounds
1–2 burdock roots (gobo), scrubbed clean and thinly sliced diagonallySubstitute: Sliced parsnips for a similar earthy flavor
1 pack enoki mushrooms, root trimmed and separatedSubstitute: Button mushrooms or shiitake mushrooms
1 bag (7 oz / 200g) bean sprouts
1 medium onion, peeled and sliced into wedges
3–4 Napa cabbage leaves, cut into bite-sized pieces
1 bunch spinach, rinsed and cut into manageable pieces
5–9 oz (150–250g) boneless chicken thighs, cut into bite-sized piecesSubstitute: Firm tofu or sliced pork for variety
1.2–2.6 oz (35–75g) glass noodles (harusame), soaked in water for 10 minutesSubstitute: Thin rice noodles or vermicelli
2 pieces abura-age (fried tofu), cut into thin stripsSubstitute: Firm tofu slices if abura-age is unavailable
1 block yaki-dofu (grilled tofu), drained and cut into cubes
- For the Broth:
1 packet (store-bought) soy milk hot pot soup base (or make your own!)
Homemade Alternative:
3 cups (720ml) unsweetened soy milk
2 cups (480ml) dashi broth (or use low-sodium vegetable/chicken broth)
2 tbsp miso paste
1 tbsp soy sauce
1 tbsp mirin
1 tsp salt
1/2 tsp ground white pepper
Directions
- Prepare the Burdock Root & Carrot
Scrub the burdock root (gobo) clean and scrape off the outer layer with the back of a knife.
Slice thin diagonals and immediately soak in water for 5–10 minutes to remove bitterness.
Peel the carrot, slice into thin ginkgo-shaped cuts for better texture. - Heat the Broth
Pour the soy milk hot pot base (or homemade broth) into a large pot.
Bring to a gentle boil over medium-high heat.
Add the carrot and burdock root, and let simmer for 5 minutes. - Prepare the Vegetables & Tofu
Peel and cut the onion into wedges.
Chop the Napa cabbage and spinach into bite-sized pieces.
Drain and cut yaki-dofu (grilled tofu) into cubes.
Cut abura-age (fried tofu) into thin strips.
Trim the enoki mushrooms and separate them by hand. - Add the Vegetables & Noodles
Add onion, cabbage, spinach, bean sprouts, enoki mushrooms, abura-age, and glass noodles to the simmering broth.
Let cook for 3–5 minutes until vegetables are slightly softened. - Add the Chicken & Tofu
Gently add the bite-sized chicken pieces, making sure they are submerged in the broth.
Let cook for 5–7 minutes, until the chicken is fully cooked.
Finally, add grilled tofu (yaki-dofu) and let simmer for another 2 minutes. - Serve & Enjoy!
Once the chicken is fully cooked and the vegetables are tender, serve immediately.
Ladle the creamy broth, chicken, tofu, and vegetables into individual bowls.
Notes
- ✔ For the creamiest broth: Do not let the soy milk boil too vigorously, as it may curdle. Keep it at a gentle simmer.
✔ For extra umami: Add 1 tbsp miso paste or a splash of sesame oil before serving.
✔ For a vegetarian option: Replace chicken with tofu or shiitake mushrooms.
✔ For a richer flavor: Stir in 1 tbsp ground sesame seeds (surigoma) for a nutty taste.
✔ Storage: Leftovers can be stored in the fridge for up to 2 days. Reheat gently to avoid curdling.