This is a luxurious yet comforting hot pot that feels indulgent without being heavy. Creamy unsweetened soy milk combines with savory miso and nutty roasted sesame to create a deeply satisfying broth that’s impossible to stop sipping. Tender pork slices cook in seconds, silky tofu absorbs every drop of umami, and delicate mushrooms and cabbage add texture and freshness. Warm, nourishing, and absolutely crave-worthy.
Creamy, nutty and satisfying
This hot pot brings together the umami richness of miso and the luxurious creaminess of soy milk with the warm nuttiness of roasted sesame, all simmering in one beautiful pot. The broth is the real star here, silky and deeply flavorful, while tender pork cooks in seconds and every vegetable becomes infused with those incredible flavors. It’s the kind of meal that invites you to slow down, share, and savor every single spoonful.
Don’t Skip the Sesame Dressing
The roasted sesame dressing is what elevates this hot pot from good to absolutely memorable, it adds a rich, toasty flavor that transforms the broth into something special. Use authentic Japanese or Korean roasted sesame dressing for the best flavor.
Balance Your Soy Milk Ratio
Unsweetened soy milk creates a creamy broth without the sweetness. Use about 1 cup per 4 cups of broth, but you can adjust based on how creamy you prefer it. More soy milk makes it richer; less keeps it lighter.
Dissolve Miso Properly
Whisk the miso paste into the hot broth until fully dissolved before adding the soy milk. This prevents clumps and ensures even seasoning throughout the pot.
Ingredients (serves 1)
thinly sliced pork
200-250 grams
napa cabbage (or green cabbage)
1 cup
shimeji mushrooms
150 grams
medium firm tofu
200 grams
roasted sesame dressing
1-2 tablespoons
miso paste
1 tablespoon
chicken broth
2 cups
unsweetened soy milk
1/2 cup
salt
to taste
black pepper
to taste
Steps
- Tear napa cabbage or green cabbage into bite-sized leaves and layer them on the bottom of a small hot pot. Add ½ cup of water and bring to a simmer over medium heat. Let the cabbage cook for 2-3 minutes until it begins to soften.
- Cut medium firm tofu into cubes and arrange them over the cabbage. Layer shimeji mushrooms on top. Arrange thinly sliced pork evenly over everything.
- Pour 2 cups of chicken broth and ½ cup of unsweetened soy milk directly over all the ingredients. Increase the heat to medium-high and bring everything to a gentle simmer.
- Whisk 1 tbsp of miso paste into the broth until fully dissolved. Drizzle 1-2 tbsp of roasted sesame dressing into the pot and stir gently to combine.
- Sprinkle with a pinch of black pepper and salt to taste. Stir everything together gently and enjoy!
notwasabi 
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