The Japanese have a very simple and healthy tofu recipe called Yuki Nabe/雪鍋 (“Snow Pot) which can be loosely translated as Tofu Pot Au Feu.
By just adapting the dashi soupstock to a vegan seaweed dashi, vegans and vegetarian can enjoy it!
Before reading the ingredients, check:
Vegan Japanese dashi soupstock recipe
INGREDIENTS: For 5 people
Tofu/Kinudofu/Silk tofu: count 1 block per person (1 block is about 300~400 g)
-Freshly grated daikon: 2 cups/400 cc
-Salt: 2 teaspoons
-Dashi: 5 cups/1000 cc
-Mitsuba/Trefoil/Japanese Honeywort: 1/2 cup/100 cc (Chopped). (if unavailable use fresh coriander or thin leeks, although the taste will be a lot stronger. Chopped shiso is fine, too)
-Lightly press grated daikon to take out excess water.
-In a large Japanese nabe/pot (earthenware pot) pour the dashi/soupstock.
-Heat over a medium fire. Once the dashi starts boiling add the freshly garted daikon. Once it starts boiling again add the tofu cut into fairly bite-sized pieces.
-When it starts boiling again, lower the fire to very low and add the mitsuba and salt (if needed).
-Ask the guests to seve themselves with a ladle into individual bowls. Eat with a Chinese soup spoon (“renge” in Japanese).
-Have some grated lime skin, grated fresh ginger and even grated wasabi ready in small dishes for adults wishing for some more zip!
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