Thin slices of vegetables and tofu dipped in a communal pot of slowly simmering broth placed in the centre of the table.
Also known as a «Mongolian Firepot», this meal consists of two steps: first the fondue, then the soup. Apparently eating the soup at the end, rather than at the beginning as we do in the Western world, helps the digestion. There are no hard and fast rules for this meal, other than preparing a rather bland broth at the beginning (it will concentrate and get richer with time) and serving the tofu or vegetables with a rather seasoned sauce: the one proposed here is the traditional sauce for «Shabu-Shabu» (which is the Japanese for Chinese fondue).
1/2 | Napa cabbage | 460 g | |
4 | zucchini | 500 g | |
2 | leeks | 600 g | |
3 1/2 cups | soybean sprouts | 240 g | |
28 | button (white) mushrooms | 400 g | |
600 g | firm regular tofu, cut into 1,5 cm cubes | 3 cups | |
3 tbsp | lemon juice, freshly squeezed | 1 lemon | |
1/4 cup | soy sauce | 65 mL | |
1/4 cup | sesame seeds | 45 g | |
1 1/2 cup | water, approximately | 375 mL | |
3 cups | vegetable broth, approximately | 750 mL | |
1 | eggs size large [optional] |
A fondue pot and a burner are needed for this recipe. Each guest should have a dipping fork (colour-coded if possible) and a small plate or bowl for the cooked food.
per 1 serving (790 g)
Amount % Daily Value |
Calories 450 |
Fat 22 g 33 % |
Saturated
2.8 g
14 % |
Cholesterol 0 mg |
Sodium 690 mg 29 % |
Carbohydrate 35 g 12 % |
Fibre 8 g 31 % |
Sugars 10 g |
Net Carbs 27 g |
Protein 39 g |
Vitamin A 49 % |
Vitamin C 122 % |
Calcium 42 % |
Iron 54 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Fruits | 0 |
Vegetables | 4 |
Meat and Alternatives | 2 ½ |
Fats | 3 ½ |
We loved the sauce!