Vegetable Sukiyaki

Vegetable Sukiyaki is a delightful and hearty Japanese dish that features a medley of fresh vegetables simmered in a savory-sweet broth. This vegetarian version captures the essence of traditional Sukiyaki while offering a vibrant and nourishing meal.

Ingredients

• Shiitake mushrooms - 100 grams, sliced
• Firm tofu - 200 grams, cubed
• Napa cabbage - 100 grams, chopped
• Carrot - 1 medium, julienned
• Green onions - 4, chopped
• Enoki mushrooms - 100 grams, trimmed
• Soy sauce - 60 ml
• Mirin - 30 ml
• Sugar - 1 tablespoon
• Vegetable broth - 300 ml
• Sesame oil - 1 tablespoon
• Rice noodles - 100 grams (optional)

Steps

1. In a large skillet or shallow pot, heat the sesame oil over medium heat.
2. Add the sliced shiitake mushrooms and sauté for 2-3 minutes until they are tender.
3. Add the cubed tofu and cook for another 2 minutes, stirring gently to avoid breaking the tofu.
4. Stir in the chopped napa cabbage, julienned carrot, and green onions. Cook for 5 minutes until the vegetables start to soften.
5. Add the enoki mushrooms and continue to sauté for another 2 minutes.
6. In a small bowl, mix the soy sauce, mirin, sugar, and vegetable broth, then pour this sauce over the sautéed vegetables and tofu.
7. Bring the mixture to a gentle simmer and cook for an additional 10 minutes, allowing the flavors to meld together.
8. If using rice noodles, prepare them according to package instructions, then add the cooked noodles to the pot just before serving.
9. Serve hot, garnished with additional green onions if desired.

Nutrition

• Calories: 320
• Protein: 18 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

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

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