Vegan Japanese Tofu Pot-Au-Feu (Yuki Nabe)

The Japanese have a very simple and health-conscious tofu recipe called yuki nabe ('snow pot') which can be loosely translated as tofu pot-au-feu. By just adapting the dashi soup stock to a vegan seaweed dashi, vegans and vegetarian can enjoy it! You can find my vegan Japanese dashi stock recipe on this site. Ask the guests to serve themselves with a ladle into individual bowls. Eat with a Chinese soup spoon ('renge' in Japanese).

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 93 Calories

Ingredients

• 2 teaspoons salt (Optional)
• 2 cups grated daikon radish
• 5 cups vegan dashi stock
• 1 (12 ounce) package silken tofu, cut into bite-size pieces
• ½ cup chopped mitsuba (white chervil)

Recipe Instructions

Step 1

Place daikon in a colander and press down lightly to drain excess water.

Step 2

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.