For the soup base:

• 2 cups soy milk unsweetened
• 3 cups water
• 3x3 inch dried kombu
• 2 tsp Shiitake mushroom seasoning I use Takii's
• 2-3 tbsp White miso (reduced salt) or chickpea miso

For the hot pot (pick-and-choose): There are no “must-have” items, so mix and match your favorites!

Hearty vegetables:

• 1 large Carrots sliced on diagonal
• 1 small Daikon radish outer skin peeled and diced
• 1 bulb Japanese leek Negi, or spring onion, sliced
• 16 oz Boiled bamboo shoots diced to bite sizes

Mushrooms:

• 4-6 whole pieces Shiitake mushroom stems removed sliced, or leave in whole with
• 200 g Enoki mushrooms roots trimmed away
• 100 g Shimeji mushrooms roots trimmed away

Tofu:

• 100 g Fried tofu
• 14 oz Organic firm tofu

Tender leafy greens:

• 1/4-1/2 one small Napa cabbage diced and separate stems from the leaves
• 1 bundle Tong hao aka Shingiku

Other add-ins:

• 1 packet Shirataki noodles or kelp noodles
• 4-6 pieces Rice cake

For hotpot dipping sauces:

• hotpot sauces or store-bought

Tools/Equipment:

• 4 qt. Donabe Japanese clay pot, or a 4-quart size large pot for 4-5 people.
• Chopsticks
• Soup ladle
• Individual serving bowls
• Portable stovetop optional