Start by putting all the ☆ ingredients in your pot. Thinly cut the kombu with scissors before you add it. Next, roughly chop the Chinese cabbage and green onions.
Add the Chinese cabbage and green onions to the pot from Step 1, cover with a lid and turn the heat on. At first it'll be almost overflowing like this picture.
After it has been steaming for about 5 minutes, the volume in the pot will have shrunken down like the photo. Add pork and mushrooms and then cover with a lid again and let it simmer on low flame for another 5 minutes.
At this point, the pork should be fully cooked and the Chinese cabbage should be nice and soft. Now, turn off the heat and wait for your husband to come home!
Once your husband says he's on his way home, reheat the pot from Step 4 and add soy milk. Be careful not to let it boil. Also add the tofu and greens at this point.
There are many variations of soy milk, so taste the hot pot broth and add salt as needed.
At my house, I season this very mildly. Try it once even if you think it might be too mild and see what you think. The sweetness of the Chinese cabbage will fill your stomach.
But if you still think it tastes too plain, pour ponzu or dab a little yuzu pepper paste and eat.
Story Behind this Recipe
I make this easily digestable soy milk hot pot dish whenever my husband comes home late. It's low calorie and will warm you up!
Cooking the Chinese cabbage until sotened brings out its sweetness and is delicious. You could prep to Step 4 in advance and let it sit until your husband comes home. No matter how late he is, you can finish it really quickly to have a delicious soy milk hot pot dinner. Sometimes my husband doesn't get home until after midnight, so this is the only dish I prepare. When just the hot pot isn't enough, I add udon noodles to the mix.