Soy Milk Hot Pot Broth Recipe

Name: Soy Milk Hot Pot Broth
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 6 cups
Cuisine: Japanese
Ingredients: 4 cups unsweetened soy milk; 2 cups vegetable broth; 2 tablespoons white miso paste; 1 tablespoon soy sauce; 1 tablespoon mirin; 2 cloves garlic, minced; 1 teaspoon grated fresh ginger; 1 tablespoon sesame oil; 1 sheet kombu (dried kelp), about 4x4 inches; 2 green onions, thinly sliced (for garnish)

Japanese · Soup · 25 min total

Soy Milk Hot Pot Broth recipe videos

A creamy, umami-rich hot pot broth made with soy milk, perfect for a comforting and dairy-free hot pot experience.

10
min prep

15
min cook

4
servings

120
kcal/serving

Ingredients

4 cups unsweetened soy milk
2 cups vegetable broth
2 tablespoons white miso paste
1 tablespoon soy sauce
1 tablespoon mirin
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon sesame oil
1 sheet kombu (dried kelp), about 4x4 inches
2 green onions, thinly sliced (for garnish)

Instructions

In a large pot, combine soy milk, vegetable broth, and kombu. Heat over medium heat until just before boiling (do not boil). Remove kombu.
Add miso paste, soy sauce, mirin, garlic, ginger, and sesame oil. Whisk until miso is fully dissolved.
Simmer on low heat for 10 minutes, stirring occasionally. Do not let it boil.
Taste and adjust seasoning with more soy sauce or miso if desired.
Ladle into bowls or a hot pot, garnish with green onions, and serve with your choice of hot pot ingredients.

Tips

For a richer broth, use full-fat soy milk.
Keep the broth at a gentle simmer during hot pot cooking to prevent curdling.
Leftover broth can be refrigerated for up to 3 days or frozen for 1 month.

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