Dandan-style soy milk hot pot
A warming broth with the tingling heat of Sichuan pepper and chilli, enriched with tahini and soy milk for creaminess. Seasoned with Kikkoman Soy Sauce and sesame oil, then finished at the table with vinegar or chilli oil.
Ingredients
For the soup base:
Preparation
Step 1
200 g mushrooms (e.g. enoki, king oyster, shiitake) – 200 g rocket – 150 g bean sprouts – 2 leeks – 2 heads of bok choy – 300 g tofu
Clean the mushrooms and cut into pieces. Wash the rocket and bean sprouts. Finely chop the white part of the leek. For the rest, cut a slit along both sides, rinse to remove any dirt and slice diagonally. Cut the bok choy lengthwise into 8 pieces and cut the tofu into 8 pieces.
Step 2
2 tbsp Kikkoman Toasted Sesame Oil – 1 tbsp chopped garlic – 1 tbsp chopped ginger – chopped white part of the leek from step 1 – 1 tsp Sichuan pepper, ground – ½ tsp dried crushed chilli – 300 g minced meat, any kind – 2 tbsp tahini – 3 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 2 tsp salt – 1 litre soy milk, unsweetened
Heat the Kikkoman Sesame Oil in a pot. Add the chopped garlic, ginger, chopped white part of the leek from step 1, Sichuan pepper and crushed chilli, and stir until fragrant. Add the minced meat and cook until browned. Add the tahini, Kikkoman Soy Sauce, Kikkoman Ramen Soup Base, salt and soy milk. Mix well.
Step 3
A pinch of chilli threads – 1 tbsp chilli oil, for serving or finishing – 150 g pre-cooked Chinese noodles
Add the mushrooms, rocket, bean sprouts, the remaining cut leeks, bok choy and tofu from step 1 to the pot and simmer gently until cooked through. Serve topped with the chilli threads and chilli oil. In traditional hot pot meals, noodles are often added at the end to make use of the remaining broth. Once most of the vegetables and tofu have been eaten, add the Chinese noodles to the pot. Let them heat through in the broth, then serve as the final course.
Tip
Add a splash of vinegar, a drizzle of chilli oil or some chilli threads on top to taste.
Simmer the soy milk gently over low heat to prevent it from separating.
Instead of Sichuan pepper, you can use ¼ orange peel and 2 star anise.
For a vegan version, use soy-based alternatives.
Recipe-ID: 1626
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200 g mushrooms (e.g. enoki, king oyster, shiitake) – 200 g rocket – 150 g bean sprouts – 2 leeks – 2 heads of bok choy – 300 g tofu
Clean the mushrooms and cut into pieces. Wash the rocket and bean sprouts. Finely chop the white part of the leek. For the rest, cut a slit along both sides, rinse to remove any dirt and slice diagonally. Cut the bok choy lengthwise into 8 pieces and cut the tofu into 8 pieces.
2 tbsp Kikkoman Toasted Sesame Oil – 1 tbsp chopped garlic – 1 tbsp chopped ginger – chopped white part of the leek from step 1 – 1 tsp Sichuan pepper, ground – ½ tsp dried crushed chilli – 300 g minced meat, any kind – 2 tbsp tahini – 3 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 2 tsp salt – 1 litre soy milk, unsweetened
Heat the Kikkoman Sesame Oil in a pot. Add the chopped garlic, ginger, chopped white part of the leek from step 1, Sichuan pepper and crushed chilli, and stir until fragrant. Add the minced meat and cook until browned. Add the tahini, Kikkoman Soy Sauce, Kikkoman Ramen Soup Base, salt and soy milk. Mix well.
A pinch of chilli threads – 1 tbsp chilli oil, for serving or finishing – 150 g pre-cooked Chinese noodles
Add the mushrooms, rocket, bean sprouts, the remaining cut leeks, bok choy and tofu from step 1 to the pot and simmer gently until cooked through. Serve topped with the chilli threads and chilli oil. In traditional hot pot meals, noodles are often added at the end to make use of the remaining broth. Once most of the vegetables and tofu have been eaten, add the Chinese noodles to the pot. Let them heat through in the broth, then serve as the final course.
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