Vegan Sukiyaki, a Japanese Hot Pot

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

4 cups water

¾ cup Tamari ,or soy sauce for non gluten free option, or coconut aminos for a soy free option

¾ cup mirin rice cooking wine

½ cup sake

3 tablespoons sugar I used coconut palm sugar

8 ounces shirataki udon, cellophane or other noodles of choice (I did a mix)

2 cups chopped bok choy

2 cups chopped napa cabbage

2 cups stemmed and sliced shitake mushrooms

1 cup Chinese broccoli or broccolini

1 cup sliced carrots

1 cup green onions cut into 4 inch pieces

1- 14 ounce package extra firm tofu

a little veggie broth or neutral tasting oil to sautée veggies , low sodium if needed

Directions at veggiesdontbite.com

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