Ishikari Nabe Salmon & Soy Milk Hot Pot

Difficulty
Servings
For 4
Cooking time:
30 mins
Ingredients
Swanson Pork Bone Broth 1L
Hiroshima oysters 10 pcs
Miso 100 g
Somen sauce 2tbsp
Bonito powder 1 tbsp
Cabbage ½ pc
Tofu 1 block (sliced)
Scallion 1 stalk (sliced)
Shimeji mushrooms 80 g
Shiitake mushrooms 4 pcs (sliced)
Garlic chives 50g (sectioned)
1
Dust the Hiroshima oysters with cornstarch, then rinse with water, drain and set aside.
2
Spread a layer of miso along the edge of the pot and place all ingredients inside.
3
Add and mix somen sauce and bonito powder with Swanson Pork Bone Broth in the pot. Boil for 3-5 minutes under medium to low heat with lid. Ready to serve.

The choice of miso can be customised according to individual taste preference; Red miso is salty and slightly spicy, while white miso is relatively sweet, and light-coloured miso has a mild flavour.