Soy Milk Hot Pot with Chicken (Tōnyū Nabe) (2023)

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Soymilk Chicken Hot Pot is made with a creamy soymilk broth that's infused with a touch of the natural sweetness of soymilk. It has a rich and smooth flavor yet is made from the simplest aromatic ingredients.

Soy Milk Hot Pot with Chicken (Tōnyū Nabe) (1)

The hot pot is a great way to include a variety of vegetables without being overwhelmed by the sheer volume. When the air temperature drops and I have to turn on the heating first thing in the morning, I think of hot stews.

As I mentioned in my post,Soup with broccoli and soy milkI'm not a fan of soy milk as a drink, but I've become a fan of soy milk dishes.

Om soy milk hot pot

Hot Pot Milk Soy means "tonyū does not exist’ (soy pot) in Japanese.Tony"means soy milk and"Not allowed“(nabe) is hot pot.

The ingredients in itTōnyū NoThis can include chicken, pork, fish, root vegetables, leafy greens, and tofu products. Beef is not used that oftenTōnyū Nolike white meat.

Today's dish, soy milk hot pot with chicken, is not one of the traditional hot pot dishes often associated with a long history of local cuisine, such as:Negima NabeAndIshikari Nabe. It didn't appear until after 2000.

As consumer demand for soy milk increased and soy milk became a trend among health-conscious people in Japan, soy milk hot pot established itself as a popular hot pot dish, especially among women.

Soy Milk Hot Pot with Chicken (Tōnyū Nabe) (2)

Hot Pot Soy Milk Variations

Today, soy milk broth comes in many flavors. The easiest way is to make a mixture of dashi broth and soy milk with a small amount of spices. I did that today. So you can enjoy the subtle sweetness and soy milk flavor of the broth.

Other flavors include sesame flavor, miso flavor, and chilli flavor. Some of them have a combination of these flavors in one pot, resulting in a rich and flavorful broth. I'll be offering a sesame-flavored soy milk hot pot soon (see a sneak peek below).

Soy Milk Hot Pot with Chicken (Tōnyū Nabe) (3)

Spicy Sesame Milk Hot Pot with Pork Dumplings - coming soon.

The protein added to the soy milk hot pot also varies, but the most commonly used proteins are chicken and pork.

Very thin slices of porkShabu ShabuPork is very popular simply because the pork slices cook so quickly and add great flavor to the broth. The thinly sliced ​​pork belly is also great. The extra fat makes the broth much richer.

You can also make chicken or pork balls and cook them in the broth.

As with many other hot pot dishes, there is a wide variety of vegetables in the soy milk hot pot. In general, vegetables that don't have too much flavor go well with soy milk broth.

What's in my Soymilk Chicken Hot Pot?

Hot pot ingredients

Soy Milk Hot Pot with Chicken (Tōnyū Nabe) (4)

  • Cut chicken thighs or breast fillets into bite-sized pieces
  • Cut Chinese cabbage into strips
  • Cut the carrot into thin boards
  • Shiitakesvampe
  • Shimeji mushrooms are divided into small groups
  • Cut the aburaage into thin strips
  • Tofu is cut into large, bite-sized cubes
  • Cut the spring onion into diagonal pieces

As shown in the previous section, you can change the vegetable combination. Mushrooms can only be one type or another, but I find Asian mushrooms work best in hot pot. Since the broth is soy milk based and the tofu is actually made from soy milk, they go really well together. They enrich the taste of the dish.

soy milk broth

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  • Dashi-Lager
  • Mirin
  • Mild soy sauce
  • i am milk

If you have a bottleShiro DashiIn your pantry/fridge you can use a shortcut by dilutingShiro Dashiwith water instead of dashi stock, mirin and light soy sauce.

How to make a soy milk hot pot with chicken

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  1. Prepare meat and vegetables.
  2. Put the ingredients for the soy milk broth, except for the soy milk, in a bowl and mix.
  3. Add the chicken pieces and all the vegetables, except for the leafy parts of the Chinese cabbage and the spring onions, and mix all the ingredients together.
  4. Pour the broth with the ingredients into the bowl in the serving pot and cook until the chicken and vegetables are almost cooked.
  5. Add the remaining vegetables to the pan and cook until wilted, a minute or two.
  6. Pour the soy milk into the pan and stir gently. When it starts to boil, turn off the heat.

I have a traditional Japanese clay pot called "Danube(土鍋), which is ideal as a serving pot. It also holds heat well. If you have a thick metal or cast iron pot, this would be the best alternative.

Soy Milk Hot Pot with Chicken (Tōnyū Nabe) (7)

Japanese medium-sized clay pot for hot pot, donabe (土鍋). For 2-3 people.

Advice on consuming soy milk with chicken

Soy milk coagulates when heated due to the conversion of the protein contained in the milk. Although there is nothing wrong with quark and, unlike foam, you do not have to remove it, it is not visually appealing.

Soy Milk Hot Pot with Chicken (Tōnyū Nabe) (8)

You can see some cottage cheese on the spoon.

So I add the soy milk at the end and serve the hot pot ready to eat instead of cooking the hot pot at the table for a long time. You still get some curd, but not as much as if you boil the soy milk for a longer period of time.

No dipping sauce for today's hot pot. To eat, take the meat and vegetables with the soy milk broth from the serving pot into their respective bowls.

When you're done with the meat and vegetables, you can add cooked onesUdon noodlesS or Sōmen noodles (see recipe,frog) with some chopped spring onions to finish off the meal. You can also add rice to make a creamy porridge.

Soy Milk Hot Pot with Chicken (Tōnyū Nabe) (9)

The broth in most Japanese hot pot dishes is either soy or miso based, as soy sauce and miso are very traditional staples. I was surprised to learn that soy milk and regular dashi broth go together so well without any incompatibilities. I'm kind of addicted to it.

YumikoSoy Milk Hot Pot with Chicken (Tōnyū Nabe) (10)

Soy Milk Hot Pot with Chicken (Tōnyū Nabe) (11)


Soy Milk Hot Pot with Chicken (Tōnyū Nabe)

preparation time

15 Minimum

cooking time

15 Minimum

total time

30 Minimum

Soymilk Chicken Hot Pot (Tōnyū No) is a hot pot with a creamy soy milk broth that contains a touch of the natural sweetness of soy milk. Today's soy milk hot pot is rich and smooth in flavor yet made with the simplest of flavorful ingredients.

Don't forget to take a look at the MEAL IDEAS section under the recipe card! It gives you a list of the dishes I've already posted and this recipe to help you make a complete meal. I hope this is useful for you.

Recipe type:Herr


Search term:Japanese Casserole, Soy Milk Recipe, Soy Milk Recipe, Soy Milk, Tōnyū Nabe



Ingredients (tablespoon=15 ml, cup=250 ml)

  • 200 g/7,1 ozchicken thigh filletscut into large, bite-sized pieces (Note 1)
  • 300 g/10,6 ozChinakohl
  • 60 g/2,1 ozcarrot
  • 2Shiitakesvampe(approx. 30-40 g / 1.1-1.4 oz i old, note 2)
  • 40 g/1,4 ozShimeji-Pilze(Note 2)
  • 1Ancient Arche
  • ½Mr. Tofus Moment(150 g)
  • 70 g/2,5 ozspring onion

soy milk broth

  • 300 ml/10,1 fl ozbigger dash
  • MSMirin
  • MSmild soy sauce(Note 3)
  • 300–375 ml/10,1–12,7 fl ozi am milk(Note 4)


Prepare vegetables

  1. Chinese cabbage: Cut off the stem end and cut the leaves across the direction of the leaves into 3 cm wide strips.

  2. Carrot: Cut into boards 4-5 cm long, 2-2.5 cm wide and 3 mm thick.

  3. Shiitake mushrooms: Cut off the stalks. You may wish to decorate the hood by making criss-cross cuts and then making V-shaped cuts along those lines.

    If the hat is large, cut the mushroom in half or quarters so it's not too big to eat.

  4. Shimeji Mushrooms: Cut off the bottom of the bunch and separate the mushrooms into small bunches.

  5. Aburaage: Cut across into 1.5cm/⅝ wide strips.

  6. Tofu: Cut into 4 equal pieces.

  7. Spring onions: Cut the stalks diagonally into 5-7 cm long pieces.

Hot pot of soy milk

  1. Combine dashi stock, mirin, and light soy sauce in a bowl (Note 5).

  2. Add the chicken pieces, stalks of bok choy, carrots, mushrooms, tofu, and white part of scallion pieces to skillet (item 6) and mix each ingredient together.

  3. Pour the dashi stock over the ingredients in the serving pot in a bowl, cover and bring to a boil. When it starts to boil, remove the lid.

  4. Reduce the heat to medium and continue cooking until the chicken pieces and vegetables are almost cooked, about 5 minutes. You may need to douse the ingredients, especially the meat, a bit so that the raw parts are submerged in the broth.

  5. Add the remaining Chinese cabbage leaves and scallions to the saucepan and gently press down until the broth is achieved. Let cook for about a minute.

  6. When the cabbage leaves and scallion pieces start to wilt, add soy milk to the pan and stir gently without breaking the vegetables. If you prick the meat/vegetables in different places with your chopsticks/spoon, the milk will mix.

  7. If the broth bubbles around the edges, reduce the heat. When the broth begins to boil, turn off the stove (item 7).

  8. Using a spoon, bring the pan to the center of the table and serve with individual small bowls.

  9. To eat, add some meat and veggies from the pot to your bowl with the soy milk broth. (Note 8)

recipe notes

1. I used skinless thigh fillets, but you can use skinned fillets or even breast fillets.

2. Any Asian mushroom is suitable for this hot pot. Other mushrooms you can use are enoki mushrooms, pearl oyster mushrooms, king oyster mushrooms, or white shimeji mushrooms. If possible, it's good to have mushrooms of different shapes/colors.

3. I used light soy sauce so the broth keeps the white color of the soy milk. If all you have is regular soy sauce, that's fine.

4. I give a range for the amount of soy milk. You can adjust the amount according to your taste.

5. You can stir the broth directly in the pan and then add the meat and vegetables. But I find that putting the meat and veggies in the pot with no liquid makes it easier to put the ingredients together.

6. I used a Japanese clay pot made specifically for Hot Pot. It is called 'Danube(土鍋) and I often use it in my hot pot recipes (see today's meal ideas).Danubeit holds the heat very well. The best alternative is a thick metal pan or a cast iron pan.

7. Do not overcook the broth after adding soy milk. Soy milk solidifies when heated due to the conversion of proteins in the milk.

If you are using a pan that can hold heat very well, e.gDanube(clay pot) you can even reduce the heat if the broth starts to bubble right at the edge. This is because the broth will continue to boil even after the pot is removed from the heat.

8. After you are done eating meat and vegetables, you can add cooked udon noodles with some chopped green onions to complete the meal.

9. Nutritional values ​​per serving, assuming you have drunk half of the soy milk broth.

serves: 632 grcalories: 460 kcali fed: 28 g (36 %)Saturated Fatty Acids: 6,3 g (32 %)transfer: 0,1 gpolyunsaturated fats: 8,1 grmonounsaturated fatty acids: 11 grcholesterol: 96 mg (32 %)Sodium: 1115 mg (48 %)carbohydrates: 19 g (7 %)Phases: 5,3 g (19 %)Zucker: 12 grprotein: 36 grVitamin-D: 1mcg (6%)calcium: 594 mg (46 %)Eisen: 5,2 mg (29 %)Potassium: 1258 mg (27 %)


A typical Japanese meal consists of a main course, some side dishes, soup and rice. I try to find a combination of dishes with different tastes, colors, textures and finished dishes.

I've posted quite a few hot dishes to date. As Australia enters the winter season I thought it would be good to show you all the hotpots I have on my blog.

Here is the list:

  1. Soy Milk Hot Pot with Chicken (Tōnyū Nabe) - today's hot pot recipe.
  2. Ginger hot pot with pork
  3. Hōtō Nudelsuppe (Hōtō Nabe)
  4. Mille Feuille Hot Pot (Nabe) with Pork and Chinese Cabbage
  5. Hot pot with tuna and spring onions (Negima Nabe)
  6. Chanko Nabe (Sumo Wrestler's Hot Pot)
  7. Hot Pot Lachs (Ishikari Nabe)
  8. Shabu-Shabu-Eintopf
  9. Oden (stew)
  10. Yosenabe (Japanese Hot Pot)
  11. Sukiyaki
  12. Yudofu (Tofu Hot Pot)

Soy Milk Hot Pot with Chicken (Tōnyū Nabe) (12)


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