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Soy Milk Hot Pot (Tonyu Nabe) 豆乳鍋

December 13, 2021 By Lisa Kitahara 4 Comments

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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. 

If you recreate this Soy Milk Hot Pot recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Soy Milk Hot Pot (Tonyu Nabe) 豆乳鍋


★★★★★

5 from 4 reviews

  • Author: Lisa Kitahara
  • Total Time: 30 minutes
  • Yield: 3 servings 1x
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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

Units Scale

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 ½ tbsp (22 ml) Japanese soy sauce
  • 4 tbsp (36 g) roasted sesame seeds
  • ½ (2.5 g) teaspoon salt
  • 1 ½ 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
  • ⅛ (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
  • ¼ (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

  1. Add dashi, sake, mirin to donabe. Cover and bring to a boil over medium. In the meantime, grind sesame seeds.
  2. 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.
  3. Prepare enoki, shimeji and shiitake mushrooms. Remove stem off shiitake and cut a star on top.
  4. Cut napa cabbage into 2 inch width pieces. Then cut into 2-3 pieces lengthwise on the thick white part of napa.
  5. Roughly chop spinach.
  6. Slice scallions into 1 inch segments diagonally. Thinly slice scallions.
  7. Cut the tofu into 1 inch slices
  8. Remove skin off daikon and carrot. Thinly slice OR cut into chunks.
  9. Place everything on a platter.
  10. 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!!
  11. Have small bowls on the side and enjoy!

Notes

  • *Instead of mirin, you can substitute 2 ½ tablespoon sugar + 2 extra tablespoon sake
  •  
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: entree
  • Method: hot pot
  • Cuisine: vegan, japanese

Nutrition

  • Serving Size: 1 serving

Keywords: japanese hot pot, nabemono, soy milk hot pot

Did you make this recipe?

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Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Anami says

    December 20, 2021 at 4:55 am

    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!

    ★★★★★

    Reply
  2. Farayyo says

    December 20, 2021 at 3:25 pm

    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 ❤️

    ★★★★★

    Reply
  3. Satinel says

    January 13, 2022 at 2:52 pm

    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!

    ★★★★★

    Reply
  4. Kala says

    February 26, 2022 at 5:32 am

    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)

    ★★★★★

    Reply

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Hi! I'm Lisa. Welcome to Okonomi Kitchen! Here you'll find delicious vegan recipes that are healthy, simple & easy to make.
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