Description

Ingredients

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

Preparation

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

Total Time

Nutritional Value

Advice

Status

More from this category

Share & Print