Chinese Dumplings & Vegetables One Pot Meal with Mizkan's Nabe Soup Base
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 2
  • 300ml Mizkan Nabe-Tsuyu Hotpot soup
  • 1 pack of Konjac carrot Konyaku noodles
  • 400ml water
  • 1 tbsp shallot / sesame oil
  • 2 tbsp dried anchovies
  • ½ tsp pepper
  • 4-5 slices of ginger
  • Some chinese dumplings (recipe can be found here)
  • Some meatballs (recipe can be found here)
  • Some fishcakes
Optional : Choices to used vary according to individual preferences:
  • Some caixin vegetables
  • Some shanghai green vegetables
  • Some nai bai vegetables
  • Some brocolli
  • Some long cabbage
  • Some green coral lettuce
  • Some holland peas
  • Some beansprouts
  • Some carrots, sliced
  • Some tofu, diced
  • Some shitake mushrooms
  • Some enoki mushrooms
  • Some baby corns
  • Some diced spring onion for garnishing
To Serve with :
  • Some diced chilli padi + light soya sauce
  1. Wash and prepare all the vegetables and ingredients required.
  2. Prepare the dumplings and meatballs to be used.
  3. Slice the ginger and place the anchovies in a soup stock bag. Add them to a pot with the hotpot soup and water and allow it to boil and simmer for approx.10 minutes before removing the soup stock bag.
  4. Begin by blanching the long cabbage and carrots till they are softened before draining.
  5. Blanch all the green vegetables. Drain and set aside.
  6. Blanch the mushrooms till softened and set aside.
  7. Cook the dumplings, meatballs and fishcakes.
  8. Lastly, blanch the beansprouts and tofu briefly in the boiling soup.
  9. Rinse the konyaku noodles with water.
  10. Add them to the hot soup and off the flame.
  11. Optional : Arrange everything neatly in a pot. Serve hot immediately with chilli padi as desired.
Recipe by Eat What Tonight at