Japanese-style [hot pot] from The Whole World Loves Chicken Soup: Recipes and Lore to Comfort Body and Soul (page 195) by Mimi Sheraton

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  • Serves : 4

  • EYB Comments

    Can substitute shiitake mushrooms for dried Chinese black mushrooms, white turnips for daikon radishes, Chinese celery cabbage for napa cabbage, spinach for bok choy, and udon noodles or somen noodles for soba noodles. This recipe uses the Basic Asian chicken soup recipe on p. 192 or the Basic Asian chicken soup recipe from canned broth recipe on p. 193.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute shiitake mushrooms for dried Chinese black mushrooms, white turnips for daikon radishes, Chinese celery cabbage for napa cabbage, spinach for bok choy, and udon noodles or somen noodles for soba noodles. This recipe uses the Basic Asian chicken soup recipe on p. 192 or the Basic Asian chicken soup recipe from canned broth recipe on p. 193.

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