- 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)
- 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.
05/15/2018
recipepes.com
Vegan Japanese Tofu Pot-Au-Feu (Yuki Nabe), recipe
PT15M
PT1H
5
455 calories