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Vegan Japanese Tofu Pot-Au-Feu (Yuki Nabe)

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"The Japanese have a very simple and health-conscious tofu recipe called yuki nabe ('snow pot') which can be loosely translated as tofu pot-au-feu. By just adapting the dashi soup stock to a vegan seaweed dashi, vegans and vegetarian can enjoy it! You can find my vegan Japanese dashi stock recipe on this site. Ask the guests to serve themselves with a ladle into individual bowls. Eat with a Chinese soup spoon ('renge' in Japanese)."
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Ingredients

25 m servings 93 cals
Original recipe yields 5 servings (5 cups)

Directions

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  1. Place daikon in a colander and press down lightly to drain excess water.
  2. Bring dashi to a boil in a large Japanese nabe or pot over medium heat. Add daikon; return to a boil. Add tofu, bring to a boil, and reduce heat to low. Add mitsuba and salt.

Footnotes

  • Cook's Note:
  • Have some grated lime skin, grated fresh ginger, and even grated wasabi ready in small dishes for adults wishing for some more zip!

Nutrition Facts


Per Serving: 93 calories; 3.8 g fat; 4.1 g carbohydrates; 10.4 g protein; 2 mg cholesterol; 1327 mg sodium. Full nutrition

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