About this recipe

Ingredients

• 🥕 1 medium carrot, sliced
• 🥔 1 medium potato, cubed
• 🍄 150 g (5 oz) shiitake mushrooms, sliced
• 🥬 100 g (3.5 oz) napa cabbage, chopped
• 🍠 100 g (3.5 oz) daikon radish, sliced
• 🥦 100 g (3.5 oz) broccoli florets
• 🥢 200 g (7 oz) firm tofu, cubed soy
• 💧 1 L (4 cups) vegetable broth
• 🥣 2 tbsp soy sauce glutensoy
• 🍶 1 tbsp mirin (optional)
• 🧂 Salt to taste

Preparation

• 1 Heat the vegetable broth in a large pot over medium heat.
• 2 Add carrots, potatoes, daikon, and simmer for 5 minutes.
• 3 Add shiitake mushrooms, cabbage, and broccoli. Cook until vegetables are tender.
• 4 Stir in soy sauce and mirin. Adjust seasoning with salt.
• 5 Gently add tofu cubes and simmer for another 2 minutes.
• 6 Serve hot in bowls, enjoying the natural flavors.

Timing details

Nutrition

Estimated values per serving.

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