Chinese Hot Pot

Main Course


  • 500 ml. Soup Stock
  • 800 ml. UFC Velvet Coconut Milk unsweetened
  • 2 tbsps. Shoyu Sauce
  • 2 tbsps. Mirin
  • 2 tbsps. Sake
  • 80 g. Miso Paste
  • 800 ml. Water
  • Japanese Bunching Onions/ Chinese Cabbages/ Sliced Carrots
  • Shrimps/ Sliced Fish/ Tofu
  • Shimeji Mushrooms/ Golden Needle Mushrooms
  • Sliced Pork/ Meatballs (optional)


  1. Boil soup stock and water in a pot. Season with shoyu sauce, mirin, sake and miso paste. Stir until boiling.
  2. Add UFC Velvet Coconut Milk and stir well. Blanch sliced fish, shrimps, tofu, Japanese bunching onions, Chinese cabbages, sliced carrots, shimeji mushrooms, golden needle mushrooms in boiling soup. Ready to serve
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