Soy milk tofu pot
Chun-chrysanthemums are vegetables that make bamboo shoots in winter, and is an essential ingredient in winter's classic hotpots. The aroma of maitake and the bitterness of chicory chrysanthemums give it a refreshing flavor.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Place a clay pot with peeled skin and cut into half-moon slices of radish and tofu cut into pieces that are easy to eat.
2
Add the amount of Chinese soup topped with radish and Chinese bacon, and simmer with a lid.
3
Once the radish is soft, add the maitake mushrooms and bring to a boil.
4
When the maitake mushrooms become soft, add the chicory and soy milk. Finally, pour in some scallion oil and add some aroma to it and complete it.
Ingredients for 2 people
-
- Japanese white radish
- 200g
-
- Tofu
- 1
-
- Chinese soup
- Appropriate amount
-
- China bacon
- 50g
-
- Maitake
- 100g
-
- Spring chrysanthemum
- 50g
-
- Soy milk
- 50cc
-
- Scallion oil
- 1 tablespoon
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