Soy Milk Nabe with Pork Belly, Enoki Mushrooms, and Mizuna

A creamy and comforting nabe featuring a delicate soy milk broth, thinly sliced pork belly, enoki mushrooms, and mizuna. This dish provides a rich and satisfying flavor profile perfect for a cozy dinner.

Prep Time

20 minutes

Total Time

45 minutes

Calories

680 kcal

Difficulty

Easy

Equipment

3 items

Cost

£4.69/serving

Season:

🍂 Autumn

Meal Type:

Dinner•Soup

Cuisine:

British

Main Ingredient:

Pork

Mood:

Comfort Food

Ingredients

Servings

4cupsSoy Milk (unsweetened)(Use good quality, unsweetened soy milk for best flavor. Not the 'lite' version, a full-fat version works best)

£1.50

2cupsDashi stock(Can use store-bought dashi granules or make your own.)

£2.00

2tablespoonsSake(Adds depth of flavor; optional.)

£0.75

1tablespoonMirin(Adds sweetness; adjust to taste.)

£0.30

1tablespoonSoy Sauce(Light soy sauce is preferred to preserve the color of the broth.)

£0.10

1poundThinly Sliced Pork Belly(Look for pre-sliced pork belly at Asian grocery stores or ask your butcher to slice it thinly.)

£6.00

1packageEnoki Mushrooms(Trim the base and separate the mushrooms.)

£1.20

1bunchMizuna(Wash and cut into 2-inch pieces.)

£2.50

1blockTofu (firm or silken)(Cut into bite-sized cubes.)

£1.75

6piecesShiitake Mushrooms(Optional. Remove stems and slice.)

£2.00

2stalksGreen Onions(Sliced thinly, for garnish)

£0.50

1teaspoonSesame Oil(Optional, for extra flavor)

£0.15

Total Cost

£18.75

£4.69 per serving

Instructions

1.
In a large pot or donabe, combine the soy milk, dashi stock, sake, mirin, and soy sauce. Bring to a gentle simmer over medium heat. Be careful not to boil the soy milk, as it can curdle. Maintain a low simmer throughout the cooking process.
2.
Add the tofu and shiitake mushrooms (if using) to the simmering broth. Cook for about 5 minutes to allow the tofu to absorb the flavors.
3.
Add the enoki mushrooms to the pot and cook for 2-3 minutes, until slightly softened.
4.
Arrange the thinly sliced pork belly on top of the mushrooms and tofu. As the pork cooks in the hot broth, it will turn from pink to opaque. This will only take a few minutes.
5.
Once the pork is cooked through, add the mizuna to the pot. It will wilt quickly. Cook for another minute until the mizuna is just wilted but still vibrant green.
6.
Drizzle with sesame oil if using, and garnish with thinly sliced green onions. Serve immediately. You can enjoy the nabe directly from the pot, scooping out portions into individual bowls.
7.
Optional: Serve with condiments such as ponzu sauce, chili oil, or sesame seeds for dipping.

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My Notes

Nutrition Information

Nutrition per serving (450g)

680 kcal / 2845 kJ

Carbs

21g

8% of RDA

Fat

48g

69% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

8 g

9% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

17 g

85% of RDA

Chef's Tips

Adjust the amount of soy sauce and mirin to your preference. Taste the broth and add more soy sauce for saltiness or mirin for sweetness.

Don't overcrowd the pot. If you're making a large batch, cook in batches to ensure even cooking.

To prevent the soy milk from curdling, keep the heat low and do not boil the broth.

Other vegetables can be added, such as napa cabbage, carrots, or shimeji mushrooms.

Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop. Note that the pork may become slightly tougher upon reheating.

Cooking Equipment

Large pot or donabe (Japanese earthenware pot)

Knife

Cutting board

Wine Pairings

No wine pairing suggestions available for this recipe.

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