VEGAN HOT POT BROTH RECIPES

Steps:

• Get a pot and add water, kombu, shiitake mushrooms, carrot, turnip, leeks, chilli pepper and soy sauce.
• Bring to a light simmer for 30 minutes.
• In the meantime, add the miso to a small bowl then mix in a few tablespoons of water until it becomes a thick sauce consistency. This will make it easier to mix into the broth.
• After 30 minutes, turn off the heat. Stir in the miso paste and salt if needed, then add the cabbage, mizuna, and enoki mushrooms.
• Serve immediately.

Steps:

• Combine broth, ginger and garlic in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic.
• Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and crushed red pepper; cook, stirring often, until tender, 3 to 5 minutes. Add bok choy stems; cook, stirring often, until tender, 3 to 4 minutes.
• Add the mushroom mixture to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes. Add bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in carrots, vinegar to taste, soy sauce and sesame oil. Serve garnished with scallions.