Updated: Oct 1, 2021
When I first came to England (nearly thirty years ago, OMG!), soya milk was
something you found in health food shops and just about nowhere else.
Today, things are very different - you can find soya milk stocked in just about every supermarket and you have a choice of a whole heap of brands and flavours. I use soya milk as a dairy substitute and I also use it in cooking, so I thought I would put a soya milk dish on the website.
Using soya milk in a hotpot is quite a new thing even in Japan but it's easy to do and really quite healthy. The only thing to be aware of is that the soya milk has to go in last and shouldn't be boiled otherwise it will separate. (If you look at the picture, you can see that mine did separate (aaaargh!) - this doesn't change the flavour a jot however.)
This dish makes a great alternative to a traditional hotpot - it's ready in under 30 mins and it has that lovely warming, home cooked flavour that's perfect for autumn and winter suppers. If you have any leftover soup, a great thing to do is pop it in the fridge and use it the next day to cook some udon noodles for your lunch - two meals in one - what's not to like about that!
Happy cooking! Kurumi XXXX.
If you fancy a more traditional Japanese hotpot, why not try out my pork and vegetable miso stew recipe which you can find by clicking Tonjiru.