This vegan nabe or hot pot is a meatless take on a satisfying Japanese winter soup. It’s chock-full of flavour and healthy veggies that makes it great for sharing.Jump to Recipe
Hot pot is one of those dishes that you would probably end up trying if you ever visit Japan. During wintertime, it’s unsurprising to find a line at the counter of a local 7-Eleven of people waiting for their daily cup of hot pot.
Hot pot is also a communal meal. Friends and family would gather around a simmering pot of broth, adding pieces of meat, seafood or vegetables to cook. Think of it like a fondue party.
Unfortunately, most hot pot meals aren’t vegan since the stock is usually made from fish or meat. But I quickly discovered how to make a vegan version at home with only a few ingredients. I’ll be sharing this easy recipe so you can enjoy it too but let’s learn a little more about what makes this dish awesome.
What is Nabe or Hot Pot?
Nabemono, or nabe for short is a Japanese one pot stew or soup that is generally eaten during colder seasons. Nabe can be made from a lightly or strongly flavoured stock. Lightly flavoured stock is generally made with kombu. The strongly flavoured stock is generally made with miso, soy sauce, or fish stock.
This vegan hot pot will be made with kombu and shiro miso which will make a flavourful and MSG-free soup base.
What is kombu?
Kombu is a dried kelp or a type of edible seaweed. It is usually used in Japanese cuisine to make dashi or soup stock. Kombu naturally contains compounds that make anything it’s cooked in flavourful, without a fishy taste (these compounds form a white coating on kombu). The flavour is what Japanese like to call “umami”.
There is no need to rinse kombu before using as this could wash away some of the flavour compounds. Making good dashi or stock requires a slow extraction process for the best flavour. Kombu can be steeped in cold water in the fridge overnight or gently simmered on the stovetop for 30 minutes. After cooking, the kombu can be removed and stored in the fridge for a second use in soup or while cooking rice.
Kombu is gluten-free and suitable for vegans and vegetarians. You can find kombu at an Asian grocery store or your local health food store. It can also be found here on Amazon.
What is shiro miso?
Shiro miso or white miso is a paste that is made from fermented soybeans, rice and sometimes barley. It is fermented in the least amount of time and contains less salt compared to other types of miso. This gives it a milder taste which makes it suitable for soups and dressings. Shiro miso is also referred to as sweet miso.
White miso is vegan but not all brands are gluten-free due to the addition of barley. However, this one by Hikari Miso on Amazon is gluten-free and organic.
You can also find white miso at the same place you’d buy kombu; an Asian grocery store or your local health food store.
What vegetables can I add to hot pot?
There are many types of vegetables that can be added to hot pot. From light greens to heartier vegetables, most would work well in hot pot. When using light or leafy greens, be sure not to overcook them. Add them to the broth for no longer than 30 seconds or spoon the hot broth over the greens in your bowl while serving.
This dish is so common in Japan that supermarkets create their combination of ready-to-use chopped veggies for convenience. In this recipe, I used one that included napa cabbage, mizuna, leeks, carrots, shiitake and enoki mushrooms. I also added turnip and a whole de-seeded chili pepper. If you are using heartier vegetables, like potatoes or yams, cut into small diced pieces or slice thinly so it can cook quicker.
What other ingredients can be added to hot pot?
There are many other vegan-friendly ingredients that can be served with or added to hot pot. These include:
- Soy milk for a creamy broth
- Sesame or peanut oil
- Other types of mushrooms
- Soy sauce (or soy- and gluten-free coconut aminos)
- Other sauces such as chilli-garlic or hoisin
- Sweet potatoes
- And many more.
More cozy winter recipes to try:
- Vegan Sweet Potato Chili
- Healthy Pumpkin Gnocchi Soup (Vegan)
- 5 Steel Cut Oatmeal Toppings and Recipes That Aren’t Boring
- Quick Vegan Lentil Stew (My bloat-free method)
Vegan Nabe or Hot Pot with Miso
- 2 pieces of kombu, 15g (about 4 inches each)
- 2 tbsps shiro or white miso paste
- 1 tbsp soy sauce
- 1 small carrot, sliced
- 1 turnip, sliced thinly
- 1 leek, sliced
- 1 dried de-seeded chilli pepper, optional
- ½ Napa cabbage, chopped
- 1 handful Mizuna greens
- 4 Shiitake Mushrooms
- 1 handful Enoki mushrooms
- 4 cups water, (950ml)
- Salt to taste
- Get a pot and add water, kombu, shiitake mushrooms, carrot, turnip, leeks, chilli pepper and soy sauce.
- Bring to a light simmer for 30 minutes.
- In the meantime, add the miso to a small bowl then mix in a few tablespoons of water until it becomes a thick sauce consistency. This will make it easier to mix into the broth.
- After 30 minutes, turn off the heat. Stir in the miso paste and salt if needed, then add the cabbage, mizuna, and enoki mushrooms.
- Serve immediately.
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