Tonyu nabe 「豆乳鍋」 is a type of hot pot featuring a creamy soy milk based broth, seasoned with miso and sesame. It’s light, subtly sweet and with rich umami flavour.
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Soy Milk Hot Pot (Tonyu Nabe) 豆乳鍋
- Total Time: 30 minutes
- Yield: 3 servings 1x
Description
Tonyu nabe 「豆乳鍋」 is a type of hot pot featuring a creamy soy milk based broth, seasoned with miso and sesame. It’s light, subtly sweet and with rich umami flavour.
Ingredients
Soup broth:
- 3 cups (720 ml) kombu dashi
- 3 tbsp (45 ml) sake
- 4 tbsp (60 ml) mirin*
- 2 cups (480 ml) unsweetened
- 3 tbsp (53 g) white or awase miso
- 1 1/2 tbsp (22 ml) Japanese soy sauce
- 4 tbsp (36 g) roasted sesame seeds
- 1/2 (2.5 g) tsp salt
- 1 1/2 tbsp (22 ml) sesame oil, optional
Add-ins
- 1 package (400 g) momen tofu (soft or medium firm)
- 1 cup (100 g) carrot, sliced
- 1 cup (400 g) daikon, sliced
- 1/8 (350 g) thinly sliced kabocha
- 1 (80 g) Japanese leek (naga negi)
- 1 package (200 g) enoki mushrooms
- 1 package (150 g) shimeji mushrooms
- 4 (48 g) shiitake mushrooms
- 1/4 (425 g) napa cabbage
- 2–3 sheets aburaage or ganmodoki
- 1 ball of udon or mochi cakes, optional
- 2 cups (60 g) spinach, optional
To Serve
- rice
- togarashi
- toasted sesame seeds
- ponzu sauce
Instructions
- Add dashi, sake, mirin to donabe. Cover and bring to a boil over medium. In the meantime, grind sesame seeds.
- Once boiling add 2 cups of warm soy milk. Slowly heat up until soup just before it boils. Reduce heat to low. It should be heated but not simmering or boiling. Keep uncovered and stir every few minutes. Dissolve in the miso paste and add int he soy sauce and sesame seeds. Taste and adjust with salt. Turn off heat and set aside, keep covered.
- Prepare enoki, shimeji and shiitake mushrooms. Remove stem off shiitake and cut a star on top.
- Cut napa cabbage into 2 inch width pieces. Then cut into 2-3 pieces lengthwise on the thick white part of napa.
- Roughly chop spinach.
- Slice scallions into 1 inch segments diagonally. Thinly slice scallions.
- Cut the tofu into 1 inch slices
- Remove skin off daikon and carrot. Thinly slice OR cut into chunks.
- Place everything on a platter.
- Add the tough dense veggies first (thick part of napa, negi, tofu, mushroom, daikon and carrot) over medium heat. Cover with lid. Once its stating to bubble, reduce heat and simmer for 3-4 minutes to lightly cook the veggies. Add udon noodles and aburaage if using, and simmer for a few mins just until heated through. Add leafy veg only at the end to wilt (you can cover it to help cook faster if you wish). Skim off any curdles that may form, you can eat it— its yuba!!
- Have small bowls on the side and enjoy!
Notes
- *Instead of mirin, you can substitute 2 ½ tbsp sugar + 2 extra tbsp sake
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: entree
- Method: hot pot
- Cuisine: vegan, japanese
Nutrition
- Serving Size: 1 serving
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The boyfriend & I (being Indians) can’t really do the abundant mixes of spices all at once. Enter YOU.
Thank you for helping us find new staple meals. We made ours with Hatcho miso & onions fried with chilli oil to give that perfection…..
(didn’t have taberu rayu, so used – crushed fried onions & fried lotus stem)
I try this recipe for “New year party”, it’s was soooo goood! I didn’t fond kabocha (I will try to plant sole in m’y gardent), so I added sweet potatoes ! I used home made soymilk, delicious!
I never thought that this soy milk nabe existed! As a fan of soy milk, I was very happy when this recipe came on my reel! It was super comforting since it’s winter in my place right now. Again, thanks for the recipe, and I support you ❤️
This was delicious ❤️ I didn’t have the clay pot so I just made it in the normal pot and I got confused about the dashi lol so I made kombu dashi and added the dashi powder you always used 😅 hope that didn’t screw up the flavor!