Bean Sprout and Tofu Hot Pot recipe - ingredients, nutrition and when to eat it
This hot pot simmers bean sprouts, tofu, and mushrooms in vegetable broth. The mild broth pairs the sprouts’ crispness with soft tofu.
This hot pot simmers bean sprouts, tofu, and mushrooms in vegetable broth. The mild broth pairs the sprouts’ crispness with soft tofu. It’s lovely with rice on a chilly evening.
Vegetables · 25 minutes to cook
Tips: After adding the bean sprouts, keep the lid on as much as possible to reduce their raw, beany smell.
Tips: Cut the tofu into pieces that aren’t too thin so they hold their shape as they simmer.
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Ingredients (1 serving)
- Soybean sprouts — 100 g
- Tofu — 0.5 block
- Vegetable stock — 2 cup
- Enoki mushrooms — 0.5 pack
- Napa cabbage — 1 sheet
- Green onion — 0.3 pc
- Garlic — 1 clove
- Soy sauce — 1 tsp
- Salt — 0.5 g