Japanese vegetarian hotpot

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

Recipe «Japanese vegetarian hotpot» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.