Japanese vegetarian hotpot

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  • Serving: 4
  • Prep time: 15 m
  • Cook time: 20 m
  • Ready in: 35 m
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This hearty Japanese hotpot ticks all the right boxes – vegetarian, low-fat and delicious!

Credit by: KingOfChef

Ingredients

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Nutrients

802 kj ENERGY
5g FAT TOTAL
2g SATURATED FAT
5g FIBRE
15g PROTEIN
163mg CHOLESTEROL
888.59mg SODIUM
2g CARBS (SUGAR)
18g CARBS (TOTAL)

Step by step method

  • Step 1

    Combine soup mix, soy sauce and 3 cups cold water in a saucepan over medium-high heat. Add carrot, beans, mushroom and ginger. Bring to the boil. Reduce heat to low. Simmer for 5 to 7 minutes or until vegetables are tender.

  • Step 2

    Add bamboo shoots and spinach. Cook for 1 minute or until spinach has just wilted. Pour egg over mixture. Cook for 2 minutes or until egg has just set. Top with beansprouts. Serve with rice.

Tips & variations

  • We used sushi rice. You could also use jasmine or short-grain white rice.

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