Sukiyaki Soup

Sukiyaki Soup is a warm and hearty vegan dish that combines savory flavors with a medley of fresh vegetables and tofu, all simmered in a rich, umami broth. This comforting soup is perfect for sharing and showcases the essence of traditional Japanese cuisine in a plant-based style.

Ingredients

• Shiitake mushrooms - 100 grams, sliced
• Tofu - 200 grams, firm, cubed
• Napa cabbage - 100 grams, chopped
• Carrot - 1 medium, julienned
• Green onions - 2 stalks, chopped
• Soy sauce - 60 ml
• Mirin - 30 ml
• Vegetable broth - 500 ml
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Rice noodles - 100 grams (optional)
• Fresh cilantro - for garnish

Steps

1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant (about 1 minute).
2. Add the sliced shiitake mushrooms and carrot to the pot, cooking for another 3-4 minutes until they begin to soften.
3. Pour in the vegetable broth, soy sauce, and mirin. Bring the mixture to a gentle boil.
4. Add the chopped napa cabbage and cubed tofu to the pot. Reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld.
5. If using rice noodles, add them to the pot and cook according to package instructions, usually about 3-5 minutes.
6. Once everything is cooked, taste and adjust seasoning if necessary. Remove from heat.
7. Serve the soup hot, garnished with chopped green onions and fresh cilantro.

Nutrition

• Calories: 300
• Protein: 15 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, promoting muscle health.
• Contains a variety of vegetables that provide essential vitamins and minerals.

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