soy milk
one-pot

• u.s.
• metric

ingredients:

• 18 ounces boneless chicken thigh
• 10 1/2 ounces napa cabbage
• (Chinese cabbage)
• 1 long green onion or leek
• 4 ounces or 1/2 carrot
• 6 shiitake mushrooms
• 1 block tofu
• 1 cup soy milk
• 2/3 cup water
• 2 1/2 cups bonito soup stock, chicken broth or chicken soup stock
• 2 tablespoons soy sauce
• You can also add your favorite ingredients (e.g., mushroom, cooked thick white noodles (udon)).

step 1:

Cut the chicken into bite-size pieces.

step 2:

Cut the napa cabbage (Chinese cabbage) into bite–sized pieces.

step 3:

Slice the leek diagonally into 2 in. pieces. Peel the carrot and cut into belt-shaped pieces with a peeler.

step 4:

Cut the tofu block in half lengthwise, then cut each half across 3 times. Finally, place the knife halfway down the side of the block and slice across to form 16 bite-size pieces.

step 5:

Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems.

step 6:

Arrange the chicken, vegetables and tofu attractively in separate rows on one or more large platters.

step 7:

Put the soy milk, water, soy sauce and the bonito soup stock, chicken broth or chicken soup stock in a big pan. Bring to a boil. Add half of the chicken, vegetables and tofu, and cover. Cook for 10 minutes.