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Creamy Miso Hotpot

by Yejiskitchenstories

This creamy miso hotpot is loaded with vegetables, mushrooms, tofu puffs, and bulgogi-marinated beef, making it a perfect easy dish for the family! With a creamy savory miso broth, this cozy Japanese-style hotpot will keep your belly warm and full.

what makes the broth creamy?

This creamy miso hotpot is made with soy milk to make the broth rich and creamy and miso paste adds a savory umami flavor to the broth.

When cooking the hotpot, it is best to have the heat on low. This dish is meant to be enjoyed warm but not boiling as that can cause the soymilk to curdle. However, slight curdling is normal and does not affect the flavor or taste of the dish.

You can easily make this dish vegan-friendly by leaving the meat out, it’ll still be cozy and hearty without the meat!

what you’ll need:

  • soy milk
  • miso paste: preferably red miso paste since it yields a stronger flavor
  • anchovy broth tablet: this is optional, but this ingredient adds another depth of flavor to the broth making it umami-rich.
  • any vegetables of choice: for this recipe, I used chives, onions, mushrooms, and carrots.
  • tofu puffs: or regular tofu works too
  • beef bulgogi: you can find my recipe for bulgogi marinade here.

all the details

This one-pot recipe is easy to put together and enjoy with your family and friends at the table!

Let’s make the soup broth:

This can be done by combining the soy milk, miso paste, and anchovy broth tablet, simmered on low heat.

Prepare your ingredients:

Cut/chop all the ingredients and marinate your beef to add to the broth. You can cook the hotpot on the stovetop or at the table using a portable butane gas stove.

Cook and eat!

Add all the ingredients to the pot and cook on low heat until the ingredients are fully cooked. This hotpot tastes even better with a chili dipping sauce!

more delicious recipes you may like:

Creamy Miso Hotpot

Serves: 1-2 Prep Time: Cooking Time:
Nutrition facts: n/a calories n/a fat
Rating: 5.0/5
( 1 voted )


  • 2 king oyster mushrooms, sliced
  • 4-5 tofu puffs
  • 1 bok choy, cut in half
  • 1 carrot, thinly sliced
  • 1 onion, thinly sliced

For bulgogi beef (skip for vegetarian)

  • 1 pound beef, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon garlic, minced
  • ½ tablespoon honey, or sweetener of choice
  • 1 tablespoon sesame oil
  • ½ tablespoon mirin, or cooking wine
  • pinch of black pepper

For soup broth:

For the dipping sauce: 

  • 2 tablespoons chili oil of choice
  • ½ tablespoon vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds
  • 1 green onion, chopped



  1. In a large bowl, combine the beef, soy sauce, garlic, honey, sesame oil, mirin, and black pepper. With clean hands (or wearing a food prep glove), gently massage the meat to mix well. Allow the meat to marinate while you prepare the rest of your hotpot ingredients. 
  2. Prepare the vegetables by slicing them into bite-sized pieces. Set them aside. 
  3. In a donabe or shallow pot, add the soy milk, miso paste, and anchovy broth. Bring the broth to a simmer on low heat. (The broth can be prepared on the stovetop or at the table using a portable butane gas stove) 
  4. Add the vegetables, tofu puffs, and marinated beef to the broth and simmer on low heat until the ingredients are fully cooked. It's best enjoyed when paired with the spicy chili oil dipping sauce! *It is normal for the soy milk broth to slightly curdle, but keep the heat on low to prevent any more curdling. 
Did you try this recipe?
I'd love to hear your thoughts! Rate this recipe with a comment below and tag @yejiskitchenstories or #yejiskitchenstories on the 'gram!

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