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Shin's Vegetable Salad Hot Pot

Shin's Vegetable Salad Hot Pot

I recommend this dish when you really want to eat vegetables. I made this hot pot to make up for not eating enough veggies during the winter. It's recommended for dieters too.

Ingredients: 4 servings

Kabocha squash
150 g
Baby carrots
8
Komatsuna
1 bunch
Baby corns
12
Shallots
12
Cauliflower
1/2 bunch
Celery
1 stalk
Brussels sprouts
12
Bacon
4 slices
Chicken soup stock (store bought is fine)
6 cups
Bay leaf
1
White wine
2 tablespoons
Salt
1 teaspoon
Grainy mustard
to taste
Coarsely ground black pepper
as needed

Steps

1. Parboil the baby corn and baby carrots. Cook the komatsuna in boiling salt water and drain. Tie them into a couple of bunches.
2. Cut the kabocha peel off in random places but not removing entirely or it won't keep it's shape later in the soup. Cut into thin wedges, and heat in the microwave.
3. Peel the shallots. Remove the strings from the celery stem and cut to 4 to 5 cm length pieces. Make a crisscross cut in the brussels sprout roots, tear the cauliflower into small clumps and parboil.
4. Add the bay leaf to the soup and bring to a boil. Add the 4 slices of bacon, white wine, and salt to season.
5. Lastly, add all the veggies from Step 1 to 3 into the soup and let simmer for about 5 minutes.