High Protein Vegan Sukiyaki

Ingredients

• Water

  Plain, clean water

  4 cup or 947g

• Kikkoman: Regular Soy Sauce

  kikkoman

  177 ml or 1.18kg

• Rice Cooking Wine

  Ka-Me

  177 ml or 590g

• Organic Brown Sugar

  Trader Joe's

  9 servings or 36g

• Tofu Shirataki,Spaghetti Shaped Noodle

  House Foods

  8 oz or 226g

• Baby Bok Choy

  Satur Farms - Freshdirect

  2 cup raw or 140g

• Napa Cabbage

  Freshdirect

  2 cup chopped raw or 180g

• Shiitake Mushrooms

  Mushrooms - Melissa's

  2 cup or 32g

• Broccolini -- Baby Broccoli

  Freshdirect

  1 cup or 88g

• Sliced Carrots

  Safeway

  1 cup or 234g

• Scallions

  Green Onions - Freshdirect

  1 cup chopped or 100g

• Extra Firm Tofu

  Nasoya

  1 package or 397g

• Vegetable Broth

  Broth - Campbell's

  ⅓ cup or 75g

Directions

1. rinse (+ quickly soak) and drain noodles in hot water to soften.
2. wash + chop all veggies/tofu
3. in a large soup pot, sauté the green onions + mushrooms with a little veggie broth until slightly browned. remove + set aside to add later.
4. add water, soy sauce, mirin, (sake?), + sugar to the pot and simmer until the sugar is dissolved. add broccoli and carrots to the pot. simmer for a few minutes. then add bok choy and cabbage.
5. simmer a few more minutes. then turn heat to low and add mushrooms, green onions, tofu, + noodles. allow to warm for a few more minutes until everything is just cooked. turn off heat and serve.

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