-
20
minPrep Time -
0
minCook Time -
20
minReady in -
perYield -
300
calCalories
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:
- Heat the vegetable oil in a large pot or sukiyaki pan over medium heat.
- Add the onion, carrots, and mushrooms to the pan and sauté until slightly softened.
- Add the tofu, napa cabbage, and shirataki noodles to the pan.
- In a bowl, mix together the vegetable broth, soy sauce, mirin, sugar, and sake.
- Pour the broth mixture over the ingredients in the pan, ensuring everything is submerged.
- Serve hot with chopped green onions sprinkled on top.
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Cuisines, Dinner, New Years, Stir Fry | No Comments » on Vegan Sukiyaki