VEGAN HOT POT SOUP BASE RECIPES

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VEGAN NABE - HEALTHY JAPANESE MISO HOT POT | FROM THE ...



Vegan Nabe - Healthy Japanese Miso Hot Pot | From The ... image

This vegan nabe or hot pot is a meatless take on a satisfying Japanese winter soup. It’s chock-full of flavour and healthy veggies that makes it great for sharing.

Provided by Jhanelle Golding

Categories     Dinner    Soup

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 13

2 pieces of kombu ((about 4 inches each))
2 tbsp shiro or white miso paste
1 tbsp soy sauce
1 small carrot (sliced)
1 turnip (sliced thinly)
1 leek (sliced)
1 dried de-seeded chilli pepper (optional)
½ Napa cabbage (chopped)
1 handful Mizuna greens
4 Shiitake Mushrooms
1 handful Enoki mushrooms
4 cups water
salt (to taste)

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.

Nutrition Facts : Calories 73 kcal, CarbohydrateContent 14 g, ProteinContent 4 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 638 mg, FiberContent 4 g, SugarContent 5 g, ServingSize 1 serving

THE ULTIMATE GUIDE TO HOT POT AT HOME | MADE WITH LAU



The Ultimate Guide to Hot Pot at Home | Made With Lau image

Learn everything you need to host your own hot pot celebration in the comfort of your home!

Provided by Made With Lau

Total Time 90 minutes

Prep Time 90 minutes

Cook Time 0 minutes

Yield 12

Number Of Ingredients 46

2 lb beef flank
1 lb chicken breast
1 lb pork chop
2 lb tilapia fish fillets
1.5 lb shrimp
1.5 lb squid
1 lb firm tofu
4 oz dried vermicelli noodles
1 lb spinach
1 lb Chinese broccoli
0.5 lb seafood mushroom
0.5 lb king oyster mushroom
1.5 lb daikon
0.25 tsp salt
white pepper
1 tsp cornstarch
2 tbsp water
0.5 tsp baking soda
0.5 tsp water
0.5 tsp salt
0.5 tsp baking soda
2 tsp cornstarch
1 tbsp water
4 tbsp light soy sauce
1 tbsp Shacha sauce
1 tbsp olive oil
0.5 tbsp sesame oil
4 tbsp oyster sauce
1 tsp salt
1 tsp sugar
1 tsp chicken bouillon
0.5 tsp chili oil
4 tbsp boiled water
4 pieces cilantro
4 pieces green onion
ginger
dried mandarin orange peel
0.5 tsp white pepper
1 tsp chicken bouillon
1 tsp salt
1 tsp sugar
3 tbsp cornstarch
1 egg
5 tbsp water
1 tsp sesame oil
1 tsp olive oil

Steps:

  • Partially frozen is significantly easier to cut into thin slices, since it holds its shape when you cut it.
  • Wash and rinse your vegetables / mushrooms. If you're using tofu (make sure it's firm), then cut it into cubes.
  • Before my dad starts cutting meat (or anything), he usually puts a towel underneath the cutting board so it's more stable. Speaking from decades of experience, this helped him avoid many cuts (but not all) in the kitchen.
  • This is much clearer in the video, but here are my dad's steps to preparing fresh squid for hot pot:
  • We'll cut our about half of our tilapia fillets into ~1 cm slices, and marinate it with salt, cornstarch, water, and white pepper (to taste).
  • My dad's epic homemade fish balls deserve their own recipe page (will be live soon).
  • All we need to do is peel our daikon, cut it in half, and then cut it up into about 1 cm slices. We'll start boiling our hot pot broth with daikon, and then eat it at the end after it's soaked up all of the delicious flavors from the other foods.
  • For my dad's dipping sauce, we'll be mixing light soy sauce, Shacha sauce, olive oil, sesame oil, oyster sauce, salt, sugar, chicken bouillon, chili oil, and boiled water.

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