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I make this simple veggie hot pot almost every week and use up whatever veggies I need to. It’s so clean and simple and yet exquisite because the taste of the veggies is elevated in this simple broth.

Serves 4

1-inch ginger root, peeled

3 garlic cloves, peeled

1/2 cup Mirin (Japanese cooking wine, which you can find in the Asian section of a good grocery store).

1/2 cup veggie broth

1 onion, peeled

1 head of broccoli

1/2 green cabbage

1 small bunch of watercress, trimmed

4 medium carrots

1 cluster of trumpet or Enoki mushrooms

1 cup sugar snap or snow peas

1/2 bunch asparagus

8-ounce block of firm tofu, cubed

A handful of Sesame seeds

Tamari for seasoning.

Ideally, you need a large heavy-bottomed enamel pan or dutch oven. Place the ginger, garlic, mirin and broth in the pan. Place the whole onion in the center and arrange the veggies and tofu all around it. Simmer for 12-15 minutes.

While the pot is simmering, cook Buckwheat noodles according to packet directions. Although I prefer Asian noodles with this dish, it also works well with brown rice.

When the pot is ready, place the noodles or rice in each bowl and top with veggies. Spoon over the broth and sprinkle with sesame seeds and Tamari.




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