Japanese Hot Pot with Tofu

Name: Japanese Hot Pot with Tofu
Yield: Makes 4 servings
Cuisine: Japanese
Ingredients: Oyster or stemmed shiitake mushrooms, ¼ lb (125 g), roughly chopped; Oyster or stemmed shiitake mushrooms, ¼ lb (125 g), roughly chopped; Carrot, 1, peeled and thinly sliced; Baby bok choy, 1 head, cut crosswise into 1-inch (2.5-cm) slices; Green onions, 4, thinly sliced; Soy sauce; Cellophane noodles (bean thread noodles), 2 cups (1½ oz/45 g); White miso, ½ cup (4 oz/125 g); Vegetarian dashi or konbu-shiitake stock, 4 cups (32 oz/1 l); Vegetarian dashi or konbu-shiitake stock, 4 cups (32 oz/1 l); Cellophane noodles (bean thread noodles), 2 cups (1½ oz/45 g); Fried tofu, ½ lb (250 g), cut into 8 slabs, each ¼-inch (6-mm) thick; Napa cabbage, ¼ head (about 2 cups/6 oz/185 g) chopped; Mirin (sweet Japanese cooking wine), ⅓ cup (3 fl oz/80 ml); Mirin (sweet Japanese cooking wine), ⅓ cup (3 fl oz/80 ml)

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

Soothing Japanese “hot pot” soups are served directly from the pot at the table. Though they often contain meat or seafood, there are also soulful vegetarian soups like this one that rely on fried tofu and vegetables.

Ingredients

Cellophane noodles (bean thread noodles), 2 cups (1½ oz/45 g)

Asia
Japan
Dinner
Vegan
Soup
Winter

Method

In a large bowl, cover the noodles with cold water and let them soak until pliable, 20 minutes.
Drain the noodles. Cut the noodles into 2-inch (5-cm) lengths and set aside. In a large bowl, whisk together the dashi, miso, and mirin; set aside.
Place the cabbage in a large saucepan. Arrange the tofu, mushrooms, carrot, and bok choy on top of the cabbag