-
15
minPrep Time -
30
minCook Time -
45
minReady in -
4
perYield -
180
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan, Gluton-Free
- Allergens:Soy
- Seasons:Autumn, Winter
- Cuisines:Japanese
- Courses:Main Course
Recipe Description
Dive into the comforting embrace of Nabe with Mushroom Dashi, a traditional Japanese hot pot that brings the earthy flavors of mushrooms to the forefront. This vegan rendition, steeped in a rich and umami-packed mushroom dashi, features an assortment of fresh vegetables and tofu, simmering together in harmony. Perfect for chilly evenings, this communal dish not only warms the body but also the soul, promising a nourishing and bonding dining experience.
Ingredients
- 1 oz dried shiitake mushrooms
- 1 sheet kombu (dried kelp)
- 2 tbsp soy sauce (gluten-free if needed)
- 1 tbsp mirin (Japanese sweet rice wine)
- 1 block firm tofu, cut into cubes
- 2 cups Napa cabbage, chopped
- 1 cup carrot, sliced
- 1 cup enoki mushrooms
- 1 cup shimeji mushrooms
Steps:
- To make the mushroom dashi, combine water, dried shiitake mushrooms, and kombu in a large pot. Let it soak for at least 30 minutes before heating.
- After soaking, bring the pot to a boil over medium heat. As soon as it reaches a boil, remove the kombu to prevent bitterness. Reduce heat to low and simmer for another 10 minutes.
- Strain the broth to remove the mushrooms and kombu. You can save the shiitake mushrooms for later use in the nabe or another dish.
- Return the clear dashi to the pot. Stir in soy sauce and mirin, bringing the broth to a simmer over low heat.
- Add the tofu, Napa cabbage, carrot, enoki mushrooms, and shimeji mushrooms to the pot. Simmer for about 15-20 minutes, or until the vegetables are tender.
- Adjust the seasoning with salt if necessary. Serve the nabe hot, garnished with green onions. Offer additional soy sauce on the side for those who prefer a saltier flavor.
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