Dairy-Free Asian Vegetable Hot Pot

Instructions

1. 1

   Prepare all vegetables: Slice the napa cabbage into bite-sized pieces, cut the shiitake mushrooms into halves or quarters, slice the carrots thinly, chop the spring onions, peel and finely slice the ginger, and mince the garlic.

2. 2

   Cut the firm tofu into 2 cm cubes and set aside.

3. 3

   In a large pot, pour in the vegetable broth and bring it to a gentle boil over medium heat.

4. 4

   Add the ginger and garlic to the broth and simmer for 2 minutes to infuse the flavors.

5. 5

   Add the carrots and shiitake mushrooms to the pot and cook for 3 minutes.

6. 6

   Add the napa cabbage and tofu cubes to the pot. Simmer for another 5 minutes until the vegetables are tender and the tofu is heated through.

7. 7

   Stir in the tamari and half of the chopped spring onions. Taste and adjust seasoning if needed.

8. 8

   Ladle the hot pot into bowls and garnish with the remaining spring onions.

9. 9

   Serve hot and enjoy your Dairy-Free Asian Vegetable Hot Pot!