Salmon & Vegetables Nabe-Tsuyu Hotpot
Prep time
Cook time
Total time
Serves: 2
  • 400ml soup base/stock (if using Mizkan's soup bases, shake well before use.)
  • 300ml water
  • 1 tbsp shallot oil or sesame oil
  • Some fresh coral lettuce
  • Some baby caixin vegetables
  • Some chinese cabbage
  • Some broccoli
  • Some oyster mushrooms
  • Some enoki mushrooms
  • Some shitake mushrooms
  • Some tomatoes
  • Some carrots
  • 100g salmon, sliced thinly
  • Some Japanese fishcakes
  • Some chinese noodles, blanched in some boiling water and set aside
  1. Cut all the vegetables and slice the mushrooms and carrots into smaller pieces.
  2. Sliced the salmon thinly and give the packet of soup base a good shake before opening.
  3. Blanch the noodles in some boiling water till softened, drain and set aside.
  4. Add the soup base and water to a pot with the shallot/sesame oil and cook till it boils.
  5. Add the chinese long cabbage and carrots. Once they are softened, drain and set aside.
  6. Cook all the 3 kinds of mushrooms till softened, drain and set aside.
  7. Blanch the broccoli and japanese fishcake in the boiliing soup acccordingly. Drain and set aside.
  8. Blanch all the rest of the green vegetables except the fresh coral lettuce. Drain and set aside.
  9. Blanch the salmon slices and once they turn pinkish, drain and set aside.
  10. Turn up the heat of the flame. Add the blanched chinese noodles to the soup, allow the soup to boil once again and off the flame.
  11. Add the noodles to a serving pot before arranging the rest of the ingredients neatly and lastly top up the pot with the soup. Serve hot immediately.
Recipe by Eat What Tonight at