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
1 tsp Salt
Just a pinch Pepper Powder
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


  1. Cut sweet corn, yam, carrot and radish in rough chunks. Cut chicken meat and blanch in boiling water. Wash mushrooms.
  2. Blanch carrots, radishes and sweet corn in boiling water. Drain dry.
  3. Put (2) in basic Japanese soup and cook until soft. Separate soup and ingredients.
  4. Fry yam in hot oil for about 4 mins.
  5. 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.
  6. Serve with dipping sauce.

1 (6 inch) Kombu
30g Bonito Flakes
2 litres Water

  1. 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.
  2. 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.
  3. Strain the soup from the ingredients and store in the fridge for up to 5 days.