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Vegan Sukiyaki, A Japanese Hot Pot

yield: 4 total time: 60 minutes
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Ingredients

  • 4 cups water
  • 3/4 cup Bragg Liquid Aminos or Tamari or soy sauce for non gluten free option
  • 3/4 cup cooking wine mirin rice
  • 1/2 cup sake
  • 3 tablespoons sugar I used coconut palm sugar
  • 8 ounces udon shirataki, cellophane or other noodles of choice, I did a mix
  • 2 cups bok choy chopped
  • 2 cups napa cabbage chopped
  • 2 cups shitake mushrooms stemmed and sliced
  • 1 cup Chinese broccoli or broccolini
  • 1 cup sliced carrots
  • 1 cup green onions cut into 4 inch pieces
  • 14 ounces extra firm tofu package
  • broth
  • oil

Nutrition

  • Calories : 540 calories
  • Carbohydrate : 70 grams
  • Fat : 15 grams
  • Fiber : 8 grams
  • Protein : 26 grams
  • SaturatedFat : 1.5 grams
  • Sodium : 1400 milligrams
  • Sugar : 13 grams
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