Vegetable Sukiyaki

Ingredients

• •200g firm tofu, cubed
• •200g shiitake mushrooms, sliced
• •1 cup napa cabbage, chopped
• •1 cup bok choy, chopped
• •1 carrot, julienned
• •1 cup enoki mushrooms, trimmed
• •1 green onion, sliced
• •3 cups vegetable broth
• •1/4 cup soy sauce
• •2 tbsp mirin
• •2 tbsp sugar
• •2 tbsp sesame oil
• •1 tbsp rice vinegar
• •1 tbsp cornstarch (optional for thickening)
• •sesame seeds, for garnish (optional)

Instructions

1. 1

   In a large pot, heat sesame oil over medium heat.

2. 2

   Add sliced shiitake mushrooms and carrots. Sauté for 5 minutes until they begin to soften.

3. 3

   Pour in vegetable broth, soy sauce, mirin, sugar, and rice vinegar. Bring to a simmer.

4. 4

   Add the tofu, napa cabbage, bok choy, and enoki mushrooms. Cook for another 10 minutes until all vegetables are tender.

5. 5

   If you would like a thicker broth, mix cornstarch with a little water and stir into the pot, cooking for an additional 2 minutes.

6. 6

   Add sliced green onions just before serving for freshness.

7. 7

   Serve hot, optionally garnished with sesame seeds.