VEGETARIAN 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

VEGETARIAN HOT POT RECIPE | EATINGWELL



Vegetarian Hot Pot Recipe | EatingWell image

Quick to prepare, this Asian-style noodle soup has all the makings of a one-pot meal. To punch up the heat, add a dab of chile-garlic sauce.

Provided by EatingWell Test Kitchen

Categories     Healthy Chinese Tofu Recipes

Total Time 45 minutes

Number Of Ingredients 14

5 1/4 cups vegetable broth, or reduced-sodium chicken broth
4 1/4-inch-thick slices fresh ginger, peeled
2 cloves garlic, crushed and peeled
2 teaspoons canola oil
1 3/4 cups shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces)
¼ teaspoon crushed red pepper, or to taste
1 small bok choy, cut into 1/2-inch pieces, stems and greens separated
3 1/2 ounces Chinese wheat noodles, or rice sticks (see Ingredient note)
1 14-ounce package firm tofu, drained, patted dry and cut into 1/2-inch cubes
1 cup grated carrots, (2 large)
4-6 teaspoons rice vinegar
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1/4 cup chopped scallions, for garnish

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.

Nutrition Facts : Calories 195.3 calories, CarbohydrateContent 25.7 g, FatContent 6.6 g, FiberContent 4.9 g, ProteinContent 11.2 g, SaturatedFatContent 1 g, SodiumContent 891.8 mg, SugarContent 5.2 g

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