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).



Original recipe yields 5 servings
The ingredient list now reflects the servings specified


  • Place daikon in a colander and press down lightly to drain excess water.

  • 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.

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

93 calories; 3.8 g total fat; 2 mg cholesterol; 1327 mg sodium. 4.1 g carbohydrates; 10.4 g protein; Full Nutrition