Japanese-style Soy Milk Hot Pot

• 1 Chicken thigh or breast
• 200 grams Minced chicken and burdock
• 1 block Tofu
• 1/2 Carrot
• 10 cm Daikon (white radish)
• 2 bunches Mizuna greens
• 1 Leek/mushrooms/cabbage
• 2 1/2 tbsp Dashi stock granules
• 1 tbsp Soy sauce
• 800 ml Water
• 300 ml Soy milk

1. Cut the chicken and tofu into bite sized pieces.
2. Slice the carrots and radish into quarters.
3. Chop the other vegetables into easy to eat sizes.
4. Put the ingredients marked in a saucepan and turn on the heat.
5. When it's come to the boil, add the ingredients marked and gently cook them through.
6. Put all the vegetables apart from the mizuna, along with the tofu, into the pan.
7. Mind the tofu doesn't crumble.
8. Cover with a lid and simmer.
9. Once the chicken has cooked through and all the vegetables have softened, add the mizuna, cover with the lid, steam for a short while and then it's ready.

chicken thigh, chicken, carrot, mizuna greens, cabbage, granules, soy sauce, water, milk

Taken from cookpad.com/us/recipes/169237-japanese-style-soy-milk-hot-pot (may not work)