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Tomato Hot Pot Soup


  • Chicken thigh (250 g, about 9 oz.) 1

  • Vienna sausages 4 links

  • Cabbage 1/4 head

  • Onion 1 bulb

  • Eringi mushrooms 1 package

  • Shimeji mushrooms 1 package

  • Carrot 1/2

  • Broccoli 1/2 head



  1. Cut the chicken thigh into bite-size pieces, and the cabbage into large chunks. Divide the onion into 1 cm (1/2 in.) half circles. Cut the eringi mushrooms in half and into wedges, then divide the shimeji mushrooms into bunches. Cut the carrot into 5 mm (1/4 in.) thick rounds, and break apart the broccoli as well.

  2. Mix and heat (A) in a pot. When it comes to a boil, begin adding in the ingredients in order of hardest to softest.


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