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Soy Milk & Chicken Hotpot

Prep Time:

20 Minutes

Cook Time:

15 Minutes


2 Servings



About the Recipe

If you haven't this is a great place to start! This is a mildly flavoured, winter comfort food. You can have it ready in under 30 minutes. Any leftover soup can be used the next day - just reheat and pop in, say, some udon noodles for lunch. My one tip is that to keep the stew looking good, don't boil the soy milk as it will probably separate. (Mine did as I was cooking it on a table top cooker.) Even if it does separate, it doesn't spoil the taste one iota!


1 boneless chicken breast

1/2 small chinese cabbage (250g)

60g carrot

100g leek

50g sugar snaps

2 shiitake mushrooms

300ml water

1 tbsp vegetable stock

2 tbsp crushed sesame seeds

2 tbsp tahini (sesame paste)

1 tsp sugar

2 tbsp mirin

1 tbsp miso paste

1/2 tsp salt

250ml soya milk

50g fresh spinach

1 packet of udon (optional)*

*if you have any leftover broth, you can use it the next day - it will make a tasty lunch if you cook some udon or ramen noodles in it


halve the chicken breast lengthways, then slice diagonally into bite sized pieces

halve the chinese cabbage lengthways, then cut into chunks

slice the leek diagonally

peel & halve the carrot, then slice lengthways

remove the stalk from the shiitake, then slice

put the water, stock powder/cubes, tahini, crushed sesame seeds, mirin, sugar & miso in a pan, stir and bring to the boil

add the cabbage, chicken, leek, carrot & shiitake and cook for 10 minutes or until the chicken is cooked (if you are using udon noodles as well, put these into the pan 3 minutes before the end of the cooking time)

add the sugar snaps, soya milk, salt & spinach and bring back to the boil, then turn off the heat immediately. (if you don’t, the soya milk may separate.)

serve at the table, using a ladle to serve the chicken, vegetables and broth and cooking chopsticks to serve the udon

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