Spicy Soy Milk Hot Pot with Double the Miso Flavor

• 3 leaves Chinese cabbage
• 100 grams Thinly sliced pork shoulder
• 150 grams Tofu (silken)
• 500 ml Soy milk
• 100 ml White wine (or sake, if you don't have any wine)
• 3 tsp Chicken stock granules
• 2 tsp Miso
• 1/4 tsp Doubanjiang
• 1/2 tsp Tianmianjiang
• 1/2 tbsp Red chili pepper, sliced into rounds

1. Rinse the Chinese cabbage and cut into bite-sized pieces.
2. If the pork slices are too big, cut into bite-sized pieces, too.
3. Cut the tofu in half.
4. Combine the soy milk, white wine, and chicken stock granules in a pan, cover with a lid, then bring to a boil over medium heat.
5. Once it comes to a boil, add the dissolved doubanjiang and tian mian jiang to the pot.
6. Add the Chinese cabbage, pork, and tofu, and simmer until the cabbage is tender, and the pork is cooked through.
7. Sprinkle thinly sliced red chili peppers, then serve.
8. Make a rice porridge with the leftover soup.
9. This is with pea sprouts and a beaten egg.

cabbage, pork shoulder, white wine, chicken, doubanjiang, tianmianjiang, red chili pepper

Taken from cookpad.com/us/recipes/170982-spicy-soy-milk-hot-pot-with-double-the-miso-flavor (may not work)