VEGAN JAPANESE TOFU POT-AU-FEU (YUKI NABE)

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

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).

Provided by ShizuokaGourmet

Time 25m

Yield 5

Number Of Ingredients 5

Ingredients

2 cups grated daikon radish
5 cups vegan dashi stock
1 (12 ounce) package silken tofu, cut into bite-size pieces
½ cup chopped mitsuba (white chervil)
2 teaspoons salt

Steps:

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.

Nutrition Facts : Calories 92.6 calories, Carbohydrate 4.1 g, Cholesterol 2.3 mg, Fat 3.8 g, Fiber 0.9 g, Protein 10.4 g, SaturatedFat 0.8 g, Sodium 1327.1 mg, Sugar 2 g