Veggie Hot Pot

Ingredients:

• 1 pkg of Vincent Bean Curd Skin Roll

• ½ cabbage (about 10 leaves)

• 1 package enoki mushrooms

• 1 Red and 1 Yellow Bell Pepper, cut into slices

• ½ package of Nature’s Soy Firm Tofu, cut into chunks or slices

• ⅓ carrot, cut into slices

• 1 package of Rice Noodles

• 1-1.5 cup dashi or water (to dilute the sauce)

• Sauces: Soy Sauce, Chili Sauce

  
  

Instructions:

1. Put all of the ingredients on one big platter for the table or into smaller individual servings.

2. Set a portable gas cook top at the dining table and heat a cast iron pot (or any pot) on medium heat and pour in 1 cup dashi (or water) in the pot. Add in a little bit of your desired sauce to help flavor the broth.

3. Place some of the ingredients in the pot (except for rice noodles). Put the lid on and bring to a boil. Once boiling, turn the heat down and simmer until the ingredients are cooked through.

4. Dip the Bean Curd Skin Roll into the hot pot broth. The Bean Curd Roll will be fully cooked in about 3-5 seconds.

5. Keep adding more ingredients and choice of sauce as you eat from the pot. If the sauce is too salty, add dashi (or water) to dilute. If the vegetables diluted the sauce too much, then add more sauce.