Ishikari Nabe Salmon & Soy Milk Hot Pot

For 4
Cooking Time:
30 mins
Swanson No Added MSG Clear Chicken Broth 1L
Onion 1 pc (shredded)
Somen sauce 2 tbsp
Salmon fillet 2 pcs (slice into pieces)
Carrot 1 pc (slice and cut into flower shape)
Cabbage 200 g (cut into pieces)
Shimeji mushrooms 100 g (cut into pieces)
Shiitake mushrooms 4 pcs (cut into flower shape)
Tofu 250 g (sliced)
Scallion 1 stalk (sliced)
Potato 1 pc (cut into pieces)
Soy milk 150ml
Mizuna 100 g (sectioned)
Heat the pot with oil in medium heat, stir fry onion until fragrant, then add Swanson No Added MSG Clear Chicken Broth and somen sauce. Mix well and bring to boil. Add soy milk, cook slightly and set aside.
Add all ingredients in a separate pot, then add the soy milk soup and boil until the ingredients are well cooked. Ready to serve.

An authentic Ishikari Nabe from Hokkaido will include sake lees, butter or milk for richer taste.