Shellfish Broth Umashio Hot Pot
Ingredients
１servings| Thinly sliced pork belly (cut into bite-sized pieces) | 100 grams |
| Chinese cabbage (roughly chopped) | 200 grams |
| Long green onions (sliced diagonally) | 100 grams |
| Shimeji mushrooms | 50 grams |
| Grilled tofu (cut into bite-sized pieces) | 150 grams |
| Clams | 100 grams |
| Water | 350 grams |
| Otafuku shellfish ramen soup | 50 grams |
Instructions
| 1. In a pot, add the Otafuku clam ramen soup and water, and bring to a boil. |
| 2. Add the ingredients and simmer until fully cooked. It's ready to serve! |
