Vegetable Hot Pot

lettuce (shred) 70 g
tofu 4
shimeji mushroom 20 g
enoki mushroom 20 g
carrots 10 g
water 800 ml
Otafuku Vegan Ponzu 4 tbsp
  1. 1Boil water, and if available add in the kelp (konbu).
  2. 2Add all the vegetables and tofu cook about 10-15 minutes.
  3. 3Serve with Ponzu sauce.