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Japanese Chicken And  Mushroom Hot Pot

Japanese Chicken and  Mushroom Hot Pot

Brought to you by: OcadoLife
Japanese Recipes
    4 serving
5.0 3 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Umami-rich mushrooms are a natural fit for cosy bowls of hot pot. Unlike lots of broth-based Japanese dishes like ramen, this comforting version only takes 40 minutes to prep. The savoury, deeply flavoured broth is made of stock, soy sauce and miso, and the chicken thighs are cooked in it for a juicy and tender result. Looking for more Japanese recipes? Look no further.

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  • 500ml chicken stock
  • 2 tbsp soy sauce
  • 2 tbsp white miso paste
  • 4 chicken thigh fillets, cut into large chunks
  • 2 leeks, cut into chunks
  • 300g chestnut mushrooms, halved
  • 2 carrots, spiralised
  • 200g cavolo nero, chopped
  • 1 tbsp Clearspring Organic Umami Paste with Ginger


Step 1

Heat the stock and soy in a large saucepan. Put a spoonful of the warm stock in a bowl and whisk in the miso, then stir this back in the stock in the pan.

Step 2

Put the chicken, leeks and mushrooms into the pan, bring to the boil, cover and cook for 10 mins, then add all the other ingredients, except the umami paste. Cover and cook for 5-10 mins more.

Step 3

Stir the umami paste in, season to taste and serve with Japanese rice.

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