CookGo
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Soy Milk Oyster Hot Pot

Cost $15, save $10

Source: Recommended by CookGo

  • 20 Min
  • 2 Servings
  • $15

INGREDIENTS

  • Seafood

    • 🦪 8 oysters (120g)

  • Vegetables

    • 🥬 3 cabbage leaves (240g)
    • 🧅 1 green onion (80g)
    • 🥕 1/2 carrot (75g)
    • 🍄 1/2 pack shimeji mushrooms (100g)

  • Condiments

    • 2 1/2 tbsp miso
    • 200cc unsweetened soy milk

  • Seasonings

    • 1 tbsp mirin
    • 1 tsp Japanese dashi powder
    • đź’§ 400cc water

STEPS

1

Separate cabbage leaves into stems and leaves. Slice stems diagonally into 3cm widths and cut leaves into bite-sized pieces. Slice green onion diagonally into 1cm widths. Cut carrot into half lengthwise, then slice thinly into half-moon shapes. Trim and separate shimeji mushrooms.

2

Place oysters in a bowl with enough water to cover them. Wash gently, changing water 2-3 times. Pat dry with paper towels.

3

Add the seasonings (water, mirin, dashi powder) to a pot and heat over medium. Once boiling, dissolve miso and add soy milk.

4

Add cabbage stems, green onion, carrot, and shimeji mushrooms to the pot. Cover and simmer on very low heat for 3 minutes. Add cabbage leaves and oysters, cover again, and cook for another 4 minutes until fully cooked.

NUTRIENTS

Per 1 serving

🔥

250

Calories

  • 20g
    Protein
  • 15g
    Carbs
  • 8g
    Fats

đź’ˇ Tips

Use fresh oysters for the best flavor.Avoid boiling soy milk to maintain its creamy consistency.Feel free to add your favorite vegetables for variety.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.