Vegan Nabe

Vegan Nabe is a comforting and hearty Japanese hot pot dish, filled with a colorful array of vegetables, tofu, and savory broth. Perfect for sharing, this dish brings warmth and nourishment to any table.

Ingredients

• Napa cabbage - 200 grams, chopped
• Shiitake mushrooms - 100 grams, sliced
• Carrot - 1 medium, julienned
• Tofu - 200 grams, firm, cubed
• Green onions - 2, chopped
• Daikon radish - 100 grams, thinly sliced
• Vegetable broth - 600 ml
• Soy sauce - 2 tablespoons
• Miso paste - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Rice noodles - 100 grams (optional)

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. Pour in the vegetable broth and bring to a gentle simmer.
3. Stir in the miso paste and soy sauce until well combined.
4. Add the chopped napa cabbage, sliced shiitake mushrooms, julienned carrot, sliced daikon radish, and cubed tofu to the pot. Allow to simmer for about 10 minutes, or until vegetables are tender.
5. If using rice noodles, cook them according to package instructions in a separate pot, then drain and set aside.
6. Once the vegetables are tender, add the cooked rice noodles (if using) and chopped green onions to the pot. Stir gently to combine.
7. Serve hot, ladling the nabe into bowls and enjoying it with chopsticks or a spoon.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.6 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in plant-based protein from tofu.
• Low in cholesterol and saturated fats.

Tags