English
French
German
Soya Milk Soup Hot Pot (Serves 4 persons)
| Soya Milk Stock: | |
| 100g | UNISOY™ Soy Milk Powder |
| 1200ml | Japanese Basic Soup* or water |
| Other Ingredients: | |
| 2 | Deboned Chicken Thighs |
| 100g each | Assorted Fresh Mushroom, Yam, Carrot, White Radish |
| 1 pc | Sweet Corn |
| Seasoning: | |
| 1 tsp | Salt |
| Just a pinch | Pepper Powder |
| Decoration: | |
| 2 stalks, cut | Parsley |
| Dipping Sauce: | |
| 100ml | Japanese Yuzu Sauce |
| 8g | Chives (minced) |
| 1 tbsp each | Fried White Sesame Seeds, Chilli Powder, Sesame Oil |
*Mix above ingredients together
- Cut sweet corn, yam, carrot and radish in rough chunks. Cut chicken meat and blanch in boiling water. Wash mushrooms.
- Blanch carrots, radishes and sweet corn in boiling water. Drain dry.
- Put (2) in basic Japanese soup and cook until soft. Separate soup and ingredients.
- Fry yam in hot oil for about 4 mins.
- Boil Japanese Soup and UNISOY™ together till boiling point. Add in salt, chicken and bring soup to boil again. Add in assorted mushroom, white radish, carrot and sweet corn. Add some pepper and parsley.
- Serve with dipping sauce.
| 1 (6 inch) | Kombu |
| 30g | Bonito Flakes |
| 2 litres | Water |
- Put kombu and water in a pot and cook over high flame. At boiling point, switch to a small flame and cook for 2 mins.
- Retrieve kombu, and add bonito flakes into the pot. Gently press bonito flakes to the pot base with chopsticks and cook for another 2 mins over small flame. Switch off flame and let it sit for 10 mins.
- Strain the soup from the ingredients and store in the fridge for up to 5 days.
