Japanese vegetarian hotpot

Cooking Soups Japanese vegetarian hotpot

This hearty Japanese hotpot ticks all the right boxes - vegetarian, low-fat and delicious!

Lables: High carb Low carb Low fat Low kilojoule Low sugar Lower gi Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Combine soup mix, soy sauce and 3 cups cold water in a saucepan over medium-high heat. Add carrot, beans, mushroom and ginger. Bring to the boil. Reduce heat to low. Simmer for 5 to 7 minutes or until vegetables are tender.
  2. Add bamboo shoots and spinach. Cook for 1 minute or until spinach has just wilted. Pour egg over mixture. Cook for 2 minutes or until egg has just set. Top with beansprouts. Serve with rice.

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4 x 18g sachets instant miso and wakame soup mix
2 tbsp soy sauce
1 large carrot, cut into matchsticks
100g green beans, trimmed, halved
100g shiitake mushrooms, quartered
2cm piece fresh ginger, peeled, cut into thin matchsticks
1/2 x 227g can sliced bamboo shoots, drained, rinsed
1 bunch English spinach, chopped
3 eggs, lightly beaten
1 cup beansprouts, trimmed
Steamed white rice, to serve

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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