Vegan Shabu Shabu

Vegan Shabu Shabu is a delightful Japanese hot pot dish featuring a variety of fresh vegetables and plant-based proteins, perfect for a cozy lunch. This interactive meal allows you to cook ingredients in a savory broth at the table, bringing a fun and communal dining experience.

Ingredients

• Shiitake mushrooms - 100 grams
• Enoki mushrooms - 100 grams
• Baby bok choy - 150 grams
• Carrot - 1 medium, thinly sliced
• Zucchini - 1 medium, thinly sliced
• Firm tofu - 200 grams, sliced into thin rectangles
• Green onions - 2, chopped
• Napa cabbage - 100 grams, shredded
• Vegetable broth - 1 liter
• Soy sauce - 2 tablespoons
• Miso paste - 1 tablespoon
• Sesame oil - 1 teaspoon
• Fresh ginger - 1 teaspoon, grated
• Garlic - 2 cloves, minced
• Rice noodles - 100 grams (optional)
• Chili oil - to taste (optional)

Steps

1. Prepare all vegetables by washing and slicing them into thin pieces for easy cooking.
2. In a large pot, combine the vegetable broth, soy sauce, miso paste, sesame oil, grated ginger, and minced garlic. Bring to a gentle simmer over medium heat.
3. Once the broth is simmering, add the sliced carrots, zucchini, and napa cabbage. Cook for about 5 minutes until they begin to soften.
4. Next, add the shiitake and enoki mushrooms, and continue to simmer for another 3-4 minutes.
5. If using rice noodles, add them to the pot and cook according to package instructions, usually about 3-5 minutes.
6. Finally, add the baby bok choy and tofu to the pot. Allow them to cook for 2-3 minutes until heated through.
7. Serve the hot pot at the table with chopped green onions and chili oil on the side for personal seasoning.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

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

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