Asian Fusion Vegan Hot Pot
Hey, look, I finally made it out of the Philippines! The recipe for Hot Pot With Udon Noodles (page 82) can be found in Asian Fusion‘s Japanese section, the section I was supposed to make supposed to make sushi from before my great sushi-making curse struck once again. According to the book, Japanese hot pots are a classic family-style meal. A big pot of broth goes on the stove, and each person can customize their own bowl by choosing from a variety of bite-sized vegetable pieces to cook in the pot. In their bowl, the hot vegetables and ladle-fulls of the broth are then poured over noodles.
Our Asian Fusion hot pot veggie buffet consisted of spinach, napa cabbage, carrots, edamame, shitake mushrooms, tofu cubes, and udon. I followed the broth recipe combining vegetable stock, soy sauce, mirin, bouillon, salt, and pepper, but for a little extra flavor, I added a strip of kombu to cook with the broth. I love the sea flavor, and kombu can be used like the Asian equivalent of bay leaf; It just adds a little something extra! I did pick up all this produce specifically to make this, but a hot pot buffet would be the perfect way to use up the extra produce at the end of the week. You can’t beat keeping produce from going to waste and everyone leaving the table full, warm, and happy!
Don’t forget to do today’s Your Thoughts Thursday Vegan MoFo fun, foodie survey!