📝 About This Recipe
Experience the comforting embrace of a traditional Japanese winter favorite, reimagined as a luxurious dairy-free masterpiece. This Tonyu Nabe features a creamy, savory broth made from pure soy milk and dashi, creating a 'velvet' texture that perfectly coats every morsel of tender protein and crisp vegetable. It is a communal dining experience that balances the nutty sweetness of soy with the deep umami of miso, making it as nourishing as it is elegant.
🥗 Ingredients
The Broth Base
- 4 cups Unsweetened Soy Milk (high quality, additive-free preferred)
- 2 cups Kombu Dashi or Vegetable Stock (room temperature)
- 3 tablespoons White Miso Paste (for a mild, sweet depth)
- 2 tablespoons Mirin
- 1 tablespoon Light Soy Sauce (Usukuchi style preferred)
- 1 inch piece Fresh Ginger (grated)
Proteins and Tofu
- 1 block Firm Tofu (cut into 1-inch cubes)
- 2 pieces Aburaage (Fried Tofu Pouches) (sliced into strips)
- 300 grams Thinly Sliced Pork Belly or Chicken Thigh (optional; omit for vegan version)
Vegetables and Mushrooms
- 1/2 head Napa Cabbage (cut into bite-sized pieces)
- 4-6 pieces Shiitake Mushrooms (stems removed, decorative cross-cut on caps)
- 1 bundle Enoki Mushrooms (bottoms trimmed)
- 1 medium Carrot (sliced into thin rounds or flower shapes)
- 2 cups Mizuna or Baby Spinach (washed and trimmed)
- 1 stalk Naganeghi (Japanese Long Onion) (sliced diagonally)
For Garnish
- 1 tablespoon Toasted White Sesame Seeds (lightly crushed)
- 1 teaspoon Rayu (Chili Oil) (for a hint of heat)
- 2 stalks Green Onions (finely chopped)
👨🍳 Instructions
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1
Prepare all vegetables and proteins first. In hot pot cooking (Nabemono), presentation is key, so arrange your ingredients neatly on a large platter.
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2
In a large Donabe (clay pot) or a heavy-bottomed Dutch oven, combine the 2 cups of dashi and the mirin. Bring to a gentle simmer over medium heat.
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3
Once simmering, add the harder vegetables like the white parts of the napa cabbage, carrots, and the white parts of the Japanese long onion. Cook for 4-5 minutes until they begin to soften.
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4
Add your protein of choice (pork or chicken) and the tofu cubes. Skim off any foam that rises to the surface to keep the broth clean and clear.
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5
In a small bowl, whisk the miso paste with a ladleful of the warm dashi until completely smooth. Stir this slurry back into the pot along with the grated ginger and soy sauce.
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6
Lower the heat to low-medium and slowly pour in the soy milk. It is crucial not to let the broth reach a rolling boil once the soy milk is added, as high heat will cause the soy milk to curdle and separate.
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7
Gently add the remaining vegetables: the green leaves of the napa cabbage, shiitake, enoki mushrooms, and aburaage strips.
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8
Cover the pot and simmer very gently for 5-7 minutes. You are looking for the mushrooms to be tender and the broth to be steaming but not bubbling violently.
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9
Just before serving, tuck the mizuna or spinach into the broth; it only needs 30 seconds to wilt.
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10
Taste the broth. If you prefer it saltier, add a touch more miso or soy sauce. If too thick, add a splash more dashi.
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11
Place the pot in the center of the table on a portable burner to keep it warm, and garnish with sesame seeds, green onions, and a drizzle of Rayu.
💡 Chef's Tips
Never boil the soy milk; keep the heat at a gentle simmer to maintain the smooth, creamy texture. Use 'Adjusted' (Chosei) soy milk for a sweeter, richer taste, or 'Pure' (Muchosei) for a cleaner, bean-forward flavor. If the broth does curdle slightly, don't panic! It still tastes delicious, though the texture will be more like soft tofu skin. Always dissolve the miso in a separate bowl first to avoid salty clumps in your pot. For a vegan version, use Kombu dashi and replace the meat with extra mushrooms like Shimeji or King Oyster.
🍽️ Serving Suggestions
Serve with a side bowl of Ponzu sauce for dipping the ingredients to add a citrusy contrast. Pair with a chilled dry Sake (Junmai) to cut through the richness of the soy broth. Follow the 'Shime' tradition: when the ingredients are gone, add cooked udon noodles or rice to the remaining broth for a final, flavorful course. A side of Japanese pickles (Tsukemono) provides a refreshing crunch between bites. Serve with a small dish of Yuzu Kosho (citrus chili paste) for those who enjoy a zesty kick.