This hearty Japanese hotpot ticks all the right boxes – vegetarian, low-fat and delicious!
Credit by: KingOfChef
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.
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.
We used sushi rice. You could also use jasmine or short-grain white rice.