Nabe is a Japanese one-dish hotpot which can include any vegetables and meat in a good, hearty broth. In this recipe, I have attempted nabe with a twist by using tomyum flavour as the soup base.
This dish is perfect for the days when its cold outside
and want something fast and tasty! Cooked in a claypot dish, the hot pot will stay hot for longer as you sit around with friends and tuck in.
1 tomyum cube (or 1 tablespoon of bottled tomyum paste)
3 litres of water
1 carrot, sliced
1 chilli, whole (optional)
a quarter head of cauliflower, broken into florets
8 young corns
1 medium chicken breast, thinly sliced against the grain
4-5 mushrooms, quartered
50-70g of dried noodles per person
Bring the water to boil and melt the tomyum cube (or past) in it. Carefully arrange the ingredients in the pot and leave the lid on. Cook for 3-5 minutes and serve up. Condiments such as soy sauce and chilli sauce would go with this dish.
Tip: If you have a dish warmer, you can place this claypot on it and leave it warming over the tealights while you eat.