Hot Pot Soup Base
Kid-Friendly Vegetable-Packed Ramen Hot Pot
Cook Time：
30mins
Calories：
Approximately255kcal
*for one serving
*The calorific values are calculated based on the Standard Tables of Food Composition in Japan.
Ingredients
serves4
Dried Chinese Noodles | 1 bundle |
|---|---|
Cabbage | 1/4 head (300g) |
Canned Corn (whole) | 150g |
Onion | 1 large half (125g) |
Bean Sprouts | 1/2 bag (100g) |
Bok Choy | 1 head (100g) |
Carrot | 1/2 (75g) |
Roast Pork Slices (Char Siu) | 4 |
1 packet | |
or | |
Soup Base for Hot Pot [Pork Bone and Soy Sauce Nabe] Straight Type | 1 packet |
as needed | |
Sesame Oil | |
Ground White Sesame Seed | as needed |
Directions
- 1.Roughly chop the cabbage and bok choy, slice the carrot into thin rectangular pieces, and thinly slice the onion to a 5mm width.
- 2.In a bowl, combine the cabbage, bok choy, carrot, onion, and bean sprouts, and mix gently.
- 3.Pour the *Soup Base for Hot Pot [Chicken Paitan] Straight Type* or *Soup Base for Hot Pot [Pork Bone and Soy Sauce Nabe] Straight Type* into a pot and heat until it comes to a boil. Once boiling, add the mixed vegetables from step [2] and the dried Chinese noodles, cooking until everything is tender.
- 4.To finish, top with the roast pork slices and corn, then drizzle with sesame oil and sprinkle with ground white sesame seeds.
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