In 40 minutes you will have the most amazing winter dish.

Vegan Nabe (Hot Pot with Miso)

2 sheets of kombu (dried Kelp) for the broth
3 small *bok choy – thinly slice the bulb and leave leaves whole
3 small leeks or one large – thinly sliced
1 tblspn grated ginger
1 tablespoon – *Momofuku chili crunch is a staple for this
1 cup thinly sliced mushrooms – I used cremini
1 cup thinly sliced carrots ( I used a mandolin to slice the carrots)
2 tablespoon soy sauce
1 cup of 1/2 inch cubed firm tofu (optional)
4 Tablespoons of white Miso – I like to use Organic Miso
1 tablespoon grated lime

In a stock pot or a Donabe (Japanese clay pot) add 6 cups of water and two sheets of * kombu(sea vegetable).
Simmer for 10 minutes.
Add bok choy, leeks, ginger, mushrooms, carrots and soy sauce.
Simmer 30 minutes.
Meanwhile in a small bowl whisk miso with 1/4 cup of water.
After 30 minutes stir in Miso, tofu and grated lime.
Simmer for a few minutes. Add more soy sauce, ginger or lime zest to taste.
Serve as is or with ramen noodles.

Bon Appétit
*momofuku.com – chili crunch
*www.rishiri-kombu.com
*Bok choy is a Chinese cabbage that is similar to mustard greens. The stems sauté crunchy and the leaves are like a mustard green. Bok choy is very high in Vitamin C, K, Folate, A and B.