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All Vegan Products Made In Japan | Available Only In Singapore | Islandwide Delivery
Simple And Easy Vegan Dinner Recipe: Vegan Soy Milk Hot Pot with Meatballs (Soy Milk Steamboat)

Simple And Easy Vegan Dinner Recipe: Vegan Soy Milk Hot Pot with Meatballs (Soy Milk Steamboat)

Servings size: 4-6 pax


Cuisine Tags: Vegan, vegetables, hotpot, vegan meatballs


Ingredients:

  • ¼ - ⅓ chinese cabbage (cut into pieces)
  • 1-2 carrots (cut into strips)
  • An appropriate amount of pepper
  • An appropriate amount of salt 
  • 2 bag soy milk hot pot soup stock
  • 900ml water

For Meatballs:

  • 200g soybean meat (minced type)
  • 10g grated ginger
  • 7-10g miso paste
  • 100g ground powder
  • 1 onion (chopped)
  • 2 shiitake mushrooms (chopped)
  • 20g oshimugi (pressed barley)
  • 100ml water

Instructions:

For Meatballs:

  1. Finely chop the onion and shiitake mushrooms.
  2. Heat 2 tablespoons of oil in a frying pan and add onion and shiitake mushrooms and fry them over medium heat. 
  3. When the onions are translucent, add oshimugi and 100 ml of water. Turn it down to a low heat and simmer for 10 minutes.
  4. Transfer the mixture into a large bowl and add the remaining <Meatballs> ingredients and mix well. Scoop out heaping 2 tablespoon amounts and gently form into small balls using your hands. 

For Hot Pot:

  1. Cut the chinese cabbage into 10cm / 4” wide pieces and chop each carrot into stick-length chunks.
  2. Place chinese cabbage and carrots vertically into the pot. Add meatball at a side and pour in soy milk soup stock and water and bring it to a boil. Cook for about 15 minutes or so until the chinese cabbage leaves become tender. Season with some salt and pepper.

 

Pro Tips:

  • You can substitute oshimugi with millet.
  • To make meatballs firmer, you can refrigerate them for 15 minutes before cooking.

Recipe By: Certified Cooking School Lima Instructor, Toshiyuki Gomi 


Related Product(s): 

 
Japanese Sesame and Soy Milk Soup Stock (for Hot Pot) 150g


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