Umami Topping Crunchy Garlic Hot Pot

Ingredients (2 servings)

Clam (scrubbed) 300 g
Chinese cabbage (chopped) 150 g
Onion (sliced) 60 g
Tofu (diced)
1 pack
Green onion (chopped) as needed
【A】 S&B UMAMI TOPPING Crunchy Garlic with Chili oil 110g 3 Tbsp
Chicken soup stock powder 1 Tbsp
Soy sauce 1 tsp
Water 500 ml


  1. Cut the Chinese cabbage, onion, green onions and tofu into the specified size.
  2. Put clam and 【A】 into a pot and cook over medium heat.
  3. Add Chinese cabbage and onions, then simmer for 5-7 min.
  4. Serve with green onions sprincke on top.