Vegetarian Sukiyaki
Dive into a comforting bowl of **Vegetarian Sukiyaki**, a Japanese hot pot delicacy brimming with wholesome, plant-based ingredients and rich umami flavors. This recipe features tender shiitake and enoki mushrooms, crisp Napa cabbage, hearty tofu cubes, and your choice of silky yakiudon or low-calorie shirataki noodles, all simmered in a savory-sweet broth made from soy sauce, mirin, sugar, and vegetarian dashi stock. Prepared in just under an hour, this one-pot wonder is perfect for cozy gatherings and serves up beautifully right from the skillet or pot. Pair it with steamed rice for a complete, soul-warming meal that's as nourishing as it is delicious. Ideal for vegetarians and Japanese cuisine lovers alike, this dish combines simplicity, flavor, and tradition in every bite!
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Recipe Information
Ingredients
- 8 pieces Shiitake mushrooms
- 1 head (small) Napa cabbage
- 1 medium Carrot
- 1 bunch Enoki mushrooms
- 400 grams Firm tofu
- 4 stalks Green onions
- 200 grams Yakiudon or Shirataki noodles
- 100 ml Soy sauce
- 100 ml Mirin
- 500 ml Vegetarian dashi stock
- 2 tablespoons Sugar
- 2 teaspoons Sesame oil
Instructions
Clean the shiitake mushrooms and remove their stems. Slice the caps into thick pieces.
Cut the napa cabbage into 2-inch sections, separating the leafy parts from the stems.
Peel the carrot and slice it into thin rounds or decorative shapes if desired.
Trim the roots off the enoki mushrooms and separate them into smaller bundles.
Cut the firm tofu into 1-inch cubes.
Chop the green onions into 2-inch lengths, separating the white and green parts.
Cook the yakiudon or rinse shirataki noodles under hot water, draining them well. Set aside.
Prepare the sukiyaki broth by mixing soy sauce, mirin, vegetarian dashi stock, and sugar in a bowl. Stir until the sugar dissolves.
Heat a large skillet or shallow pot over medium heat and add sesame oil.
Begin by arranging the napa cabbage stems and carrots on one side of the skillet, followed by shiitake mushrooms, enoki mushrooms, tofu cubes, green onions, and noodles. Reserve the leafy parts of the napa cabbage for later in the cooking process.
Pour the prepared sukiyaki broth into the skillet, ensuring all ingredients are partially submerged.
Simmer the dish over medium heat for 8–10 minutes, or until the hard vegetables like carrots and napa cabbage stems are tender.
Add the napa cabbage leaves and simmer for an additional 2–3 minutes until wilted.
Stir gently and simmer for another minute to allow the flavors to meld together.
Serve the Vegetarian Sukiyaki directly from the skillet or pot at the table. Provide small bowls for diners to enjoy individual portions alongside steamed rice, if desired.
Nutrition Facts
Calories |
1500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5866 mg | 255% | |
| Total Carbohydrate | 182.0 g | 66% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 102.6 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1072 mg | 82% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2941 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
