61min 4 ppl
Vegan Mizutaki
43 minutes
4 people
Medium31–60 min or 7–12 steps
43 min · 7 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 14g
Carbs 14g
Fats 16g
About this dish
Tofu and king oyster mushroom simmered slowly in nothing more than kombu and water until the broth turns rich on its own, then piled with cabbage and shiitake. Served with a bright citrus-soy dip, entirely plant-based.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomscut into pieces250 g
- Chinese cabbagecut into large pieces400 g
- Shiitake mushroomshalved150 g
- Carrotssliced150 g
- Lime juice30 ml
- Spring onionssliced2
Plant Proteins
- Firm tofucut into cubes350 g
Dried Goods
- Dried kombu15 g
- Water1500 ml
Oils & Condiments
- Soy sauce60 ml
- Rice vinegar40 ml
Utensils
- Large saucepan
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Prepare the tofu, cabbage, shiitake, carrots and cut the king oyster mushroom into pieces.
Approx. 10 minutes
2
Soak the kombu in the measured water in a large saucepan for 30 minutes to make the broth base.
Approx. 5 minutes
3
Whisk the soy sauce, rice vinegar and lime juice together in a small bowl to make a citrus-soy dipping sauce.
Approx. 3 minutes
4
Bring the kombu water to a simmer over medium heat and remove the kombu before it boils.
Approx. 5 minutes
5
Add the king oyster mushroom and simmer for 10 minutes until infused and tender.
Approx. 8 minutes
6
Add the carrots, cabbage, shiitake and tofu, and simmer for 10 minutes more until the vegetables are tender.
Approx. 8 minutes
7
Ladle into bowls and serve with the citrus-soy dip, scattered with spring onion.
Approx. 4 minutes
