Low Sugar Easy and Healthy Soy Milk Hot Pot

Low Sugar Easy and Healthy Soy Milk Hot Pot

Here's a soy milk hot pot that can be made in a jiffy! I make it with winter vegetables (such as turnips and Chinese cabbage). It'll warm you up The consommé bouillon is the essential ingredient.


Chicken thigh
300 g
Chinese cabbage
1/5 head
Japanese leek
Maitake mushrooms
1 pack
1 bunch
500 ml
Consommé bouillon granules
2 tablespoons
Soy milk
300 ml
Salt and pepper
a small amount


1. Cut the chicken thigh into bite-sized pieces, and sauté in a frying pan. If you're concerned about carbohydrates, remove the chicken skin. This dish also works with chicken tenders or white fish.
2. Remove the chicken from the frying pan, and sauté the vegetables.
3. Fill a hot pot with water, and bring to a boil.
4. Add the consommé, chicken, and vegetables, and simmer over medium heat for about 8 minutes.
5. Add the soy milk and mizuna, reduce heat to low-medium heat and simmer for 2-3 minutes.
6. Season with salt and pepper to taste, then serve.

Story Behind this Recipe

I tried out a recipe featured on a Japanese television program called "MOCO'S Kitchen" in my special quick-heating hot pot!
I slightly adjusted the original recipe to suit my hot pot.
This recipe is low carb.