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Vegan Sukiyaki

  1. Home
  2. Vegan Sukiyaki
  • 20
    min
    Prep Time
  • 0
    min
    Cook Time
  • 20
    min
    Ready in

  • per
    Yield
  • 300
    cal
    Calories
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    Vegan Sukiyaki

    Recipe Overview

    • Author’s name:Vegor
    • Recipe type:Main Dish
    • Allergens:soy
    • Seasons:winter
    • Cuisines:
    • Courses:dinner,stir

    Recipe Description

    A comforting and savory hot pot dish with a delicious variety of vegetables and tofu, simmered in a sweet and savory broth. Perfect for warming up during the cold winter months.

    Ingredients

    • 200g firm tofu, drained and sliced
    • 2 cups shiitake mushrooms, sliced
    • 1 large onion, sliced
    • 2 medium carrots, sliced
    • 2 cups napa cabbage, chopped
    • 4 cups vegetable broth
    • 1/4 cup soy sauce
    • 1/4 cup mirin
    • 1 tablespoon sugar
    • 2 tablespoons sake
    • 200g shirataki noodles, rinsed
    • 1 bunch green onions, chopped
    • 1 tablespoon vegetable oil

    Steps:

    1. Heat the vegetable oil in a large pot or sukiyaki pan over medium heat.
    2. Add the onion, carrots, and mushrooms to the pan and sauté until slightly softened.
    3. Add the tofu, napa cabbage, and shirataki noodles to the pan.
    4. In a bowl, mix together the vegetable broth, soy sauce, mirin, sugar, and sake.
    5. Pour the broth mixture over the ingredients in the pan, ensuring everything is submerged.
    6. Serve hot with chopped green onions sprinkled on top.

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