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vegan soy milk hot pot (tonyu nabe)
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Prep Time: 5 minutes

Cook Time: 30 minutes


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Step 1

Combine all the ingredients for the broth except for the miso (see note) in a large pot. Bring to a boil over medium-high heat. Reduce to a simmer and simmer for at least 10 minutes before adding the Category 1 Ingredients.

Step 2

You can prepare the rest of the ingredients as the broth simmers, but check on the broth and stir it occasionally.

Step 3

Once the broth has simmered for at least 10 minutes, gently add the Category 1 Ingredients into the broth and turn to medium-high heat. Once the broth reaches a simmer, cook for 5 minutes before adding the Category 2 Ingredients.

Step 4

Once the broth returns to a simmer again, add the Category 3 ingredients.

Step 5

After the Category 3 ingredients have simmered for about 2 minutes, add the Category 4s. Add the 4s right before serving

Step 6

Don't forget to stir in the miso if you haven't already. Hold it in a ladle then dip the ladle partway into the broth and whisk the miso into the broth using a fork or pair of chopsticks before stirring it into the rest of the soup.

Step 7

Dish the soup with some ingredients into bowls. Serve with shichimi togarashi and ground toasted sesame seeds and let each diner garnish her own bowl.

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