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Garlic Chilli Oil Tofu Nabe

Garlic Chilli Oil Tofu Nabe Recipe

You can find Japanese garlic chilli oil at Japanese supermarkets (Donki/Meidi Ya) and major local supermarkets (e.g. NTUC/Sheng Siong). The most popular brands in SG is the Momoya (used in this recipe) and S&B. I like both brands – Momoya is not hot at all (to me) so it is suitable for everyone, while S&B is slightly hotter for those who prefers some heat in their dishes.

You can cook this hot pot on the stove top and ladle the soup to serving bowls. Alternatively, transfer the hot pot to a portable cooker to enjoy slowly at the dining table, with a tray of more ingredients top ups. You can also add some cooked rice towards the end of the hot pot session to make rice porridge if desired.

Check out the more tips, ingredients and step-by-step photos on the previous page.


  • 1 dashi soup pack
  • 150g sliced napa cabbage
  • 2 large slices carrot
  • 2 thick slices daikon (white radish)
  • 2 pieces cut corn
  • 600ml water
  • 2 cut negi (Japanese scallion)
  • 1 packet shirataki noodles boil drained noodles for 3 minutes, rinse under running tap water & set aside 
  • 3 tbsp Japanese garlic chilli oil (taberu rayu) to taste
  • 2 large shiitake mushrooms make a decorative x on each mushroom
  • half block (vertically halved) firm tofu cut to 4 pieces

Suggested Garnishes

  • generous handful of shungiku (chrysanthemum greens/tang oh)
  • 1 tsp crispy garlic from the garlic chilli oil
  • 1 tsp chopped spring onions

You also need:

  • 1 to 1.5 litre Japanese nabe pot (shallow design)


  1. Prepare soup base. Place napa cabbage in a Japanese-style nabe casserole. Add dashi soup pouch, carrot, daikon, corn and 600ml water. Bring to a boil for 3 minutes (or timing as indicated in the brand you use). Discard the soup pouch. Season the soup with 3 tbsp of garlic chilli oil.
  2. Add shiitake mushroom, tofu and shiitake noodles. Cover with lid and bring to a short simmer for about 3 minutes, or until the mushrooms are cooked.
  3. Serve the hot pot while its freshly made and still hot. Add shungiku greens at the last step – they only need to be dipped in the boiling soup for a few seconds to cook. Garish the tofu pieces with chopped spring onions and crispy garlic.
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2 comments on “Garlic Chilli Oil Tofu Nabe”

  1. I have to get some of those chilli paste to try! The hot pot looks so delicious and soul comforting.

  2. You always have all the ready Japanese ingredients to make dishes including this Japanese hotpot. Your pantry / kitchen is very well-stocked.

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