Japanese vegetarian hotpot

Posted by adm On February - 19 - 2012

How to cook Japanese vegetarian hotpot


  • 4 x 18g sachets instant miso and wakame soup mix (we used Hikari mark)
  • 2 tablespoons soy
  • 1 large carrot, cut into matchsticks
  • 100g green beans, cut, halved
  • 100g shiitake mushrooms, quartered
  • 2cm piece fresh pep, raw, cut into thin matchsticks
  • 1/2 x 227g can sliced bamboo shoots, knackered, rinsed
  • 1 bunch English spinach, sliced
  • 3 egg, lightly beaten
  • 1 cup beansprouts, cut
  • steamed rice, to help (see billet)

How to:

  • Combine soup mix, soy sauce and 3 cups cold water in a saucepan over medium-high warmth. Add carrot, beans, mushroom and pep. Bring to the churn. Reduce heat to low. Simmer for 5 to 7 minutes or until vegetables are tenderise.

  • 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.

  • We used sushi rice. You could also use jasmine or short-grain whiteness rice.

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