The nabe (hot pot) has saved generations of Japanese from freezing in Winter in the chilly houses.
The broth makes the pot. It’s a tonyu nabe, the soup is tonyu (soy milk) that I freshly made.
Flavoring for the soup.
Veggies, many : spinach, bean sprouts, onion, carrot, red kabu turnip, edamame beans, shungiku, negi and nanohana greens.
Seafood : shrimps and cuts of tai fish. So it’s ready for tonight, when it will be too dark for photos.
It’s simple, heat the broth (don’t boil the soy milk), add flavoring… and dip in ingredients.