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Vegan Japanese Tofu Pot-au-feu (yuki Nabe)
Prep Time:
25 m
Calories:
93 kcal
Print
Categories
/
Soups, Stews And Chili
/
Soup
/
Vegetable Soup
Ingredients
2 cups grated daikon radish
5 cups vegan dashi stock
1 (12 ounce) package silken tofu, cut into bite-size pieces
1/2 cup chopped mitsuba (white chervil)
2 teaspoons salt (optional)
Directions
Place daikon in a colander and press down lightly to drain excess water.
Bring dashi to a boil in a large Japanese nabe or pot over medium heat. Add daikon; return to a boil. Add tofu, bring to a boil, and reduce heat to low. Add mitsuba and salt.
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