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Soy Milk Clams Hot Pot
Filed Under: Japanese Recipes Low Carb Recipes Meals for One or Two Recipes Soups Step-by-Step Recipes Under 30 Minutes
Soy Milk Clams Hot Pot Recipe
Once the soy milk is added, use low heat to slowly warm up the contents. Using high heat will result in unsightly soy milk curds.
Since this is a mini hot pot, you can buy a hot pot vegetable set from Japanese supermarkets for a variety of hot pot vegetables in one pack.
To cook and serve this hot pot directly, use a fitting Japanese-style shallow hot pot casserole.
Check out the ingredients and step-by-step photos on the previous page.
Ingredients:
- 700ml water
- 1 dashi soup pack
- 1 tbsp white miso paste to taste
- 10 or more cleaned clams no need to thaw if using frozen
- 75-100ml unsweetened soy milk to taste; add it slowly for preferred milky taste
Hot pot ingredients
I bought a hot pot vegetables set from the Japanese supermarket (Donki). It was a convenient and cost-effective way to gather a few of each ingredient when making a small hot pot.
- 100g napa cabbage
- a small piece of corn
- 1-2 large carrot slices
- 1-2 large shiitake mushrooms
- 1/3 Japanese scallion cut to short sections
- a small bunch hon shimeji and/or enoki mushroom
- 1-2 pieces daikon
- 1-2 broccoli florets
Directions:
- Make dashi miso soup broth. In a small soup pot, add dashi soup pack to boiling water. Cook according to timing indicated for the soup pack, around 3 minutes. Take out the soup pack and turn off the heat. Dissolve white miso paste to the soup while it is hot. Season to taste.
- Cook the vegetables. In a Japanese style nabe hot pot (wide and shallow), add napa cabbage first, followed the rest of the hot pot ingredients. Add dashi miso soup broth to cover the ingredients. Simmer for a few short minutes with the lid on, until the vegetables are just cooked.
- Add clams to the hot pot, cover with lid and cook for about 2 minutes, or until all the clams open. Take out the clams and set aside on plate to make room for adding the soy milk and also to prevent the clams from overcooking.
- Add the soy milk, stir well and warm the soup broth on low heat to prevent milk curds.
- Return the clams back into the casserole and serve immediately. Enjoy on its own, with rice or cooked udon.
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That looks so tasty and I miss good quality clams. Have never thought of using soya milk though..
Looks like DDD has a lot of 宝!
This soy milk + calm hotpot reminded me of Taiwan.