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Soy milk hot pot base Recipe

Japanese · Soup · 30 min total

A creamy, mild, and slightly sweet hot pot broth made with soy milk, perfect for a comforting and healthy meal. This base pairs well with vegetables, tofu, and thinly sliced meats.

Ingredients

• 4 cups unsweetened soy milk
• 2 cups dashi stock (or chicken/vegetable broth)
• 2 tablespoons white miso paste
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon white pepper

Instructions

1. In a large pot, combine soy milk and dashi stock. Heat over medium heat, stirring occasionally to prevent scorching.
2. In a small bowl, whisk together miso paste, soy sauce, mirin, and sugar until smooth.
3. Add the miso mixture, garlic, ginger, salt, and white pepper to the pot. Stir well to combine.
4. Bring the broth to a gentle simmer (do not boil, as soy milk may curdle). Reduce heat to low and let flavors meld for 10 minutes, stirring occasionally.
5. Taste and adjust seasoning with more salt or soy sauce if needed. Serve hot as a hot pot base.

Tips

• For a richer flavor, use a combination of soy milk and heavy cream or coconut milk.
• Keep the heat low to avoid curdling; if curdling occurs, blend the broth with an immersion blender.
• Add ingredients like napa cabbage, enoki mushrooms, and udon noodles directly to the broth for a complete hot pot meal.
• Store leftover broth in an airtight container in the refrigerator for up to 3 days.

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