ramyaramesh3007This napa cabbage and tofu hotpot is a vegan version of the traditional mille-feuille nabe and can be made in just 20 minutes – the most convenient soup ever!
Mille-Feuille Nabe (ãã«ãã£ãŒãŠé) is a Japanese hotpot dish that has simple yet delicate flavours. The name “mille-feuille” is derived from the French word for “thousand layers,” referring to the way in which ingredients are layered in the hotpot. It looks really beautiful too!
For the layering, it typically uses napa cabbage (Chinese cabbage) and thin slices of meat – but in this case we’ll be using thinly sliced tofu. Keeps the protein, without the cruelty! These layers are then arranged in a pot and simmered in an umami broth to soak in all the flavours.
The clear broth is made from dashi (Japanese stock), which adds a subtle umami flavour. It’s essential to get a vegan dashi – many of which are mushroom based – to make this dish completely plant based. In this broth, I also add kelp to substitute bonito flakes (fish). For a deeper flavour profile, I also add ginger slices, light soy sauce and vegan fish sauce. The broth is then strained and gradually absorbed by the cabbage and tofu as it cooks, infusing everything with maximum umaminess!
You can make a large batch of this dish – this recipe feeds about 4 people. Or you can meal prep 4 meals (with variations of dipping sauces so it wouldn’t get boring!). You can freeze it for 2 weeks to 1 month to reheat and consume whenever.
You can also make dipping sauces to go with it: I made the classic traditional dipping sauce as well as my popular sesame hotpot sauce.
If you would like to try an even more speedy version, you can try my 5-minute Microwaveable Hotpot recipe.
Ingredients You Need
- napa cabbage – this is used in the traditional version and also makes for the best texture.
- extra firm tofu – thinly sliced. I also like to freeze and thaw the tofu for the springi-er texture but that is optional!
- mushrooms – I used brown and white shimeji mushroom but you can also use enoki, crab or shitake mushrooms.
- broth – fresh slices of ginger, vegan dashi broth (mushroom seasoning and kelp), sake, light soy sauce and dried red chilies
Gluten free substitutions: Use gluten free soy sauce or tamari or coconut aminos. Ensure mushroom seasoning is gluten free.
Allium free substitutions: Omit spring onions in sesame dipping sauce.
Mille-Feuille Nabe (Japanese Hotpot)
Ingredients
- 1 head medium sized napa cabbage
- 300 g extra firm tofu
- 1/2 cup white shimeji mushrooms
- 1/2 cup brown shimeji mushrooms
Broth
- 4 cups water
- 5 slices ginger
- 2 tbsp mushroom seasoning
- 1 sheet kelp
- 2 tbsp sake
- 1.5 tbsp light soy sauce
- 1 tbsp vegan fish sauce optional
- 4 dried red chilies
Soy Dipping Sauce
- 3 tbsp light soy sauce
- 1 tsp shichi-mi tÅgarashi Japanese chili flakes
- 1/2 tsp grated ginger
Sesame Dipping Sauce
- 2 tbsp sesame paste or unsweetened smooth peanut butter
- 2 tsp chili oil
- 1 tbsp sesame oil
- 1.5 tbsp light soy sauce
- 2 tbsp scallions
- 1 tsp toasted sesame seeds
- remaining broth to mix to loosen the sauce
Instructions
- Separate the napa cabbage leaves and wash them. Thinly slice extra firm tofu.
- Begin layering the cabbage leaves, then add a layer of tofu on top. Continue layering cabbage and tofu, alternating, until you have used them up. You should end up with a "stack" of cabbage and tofu.
- Hold them tightly and cut them into 3 or 4 stacks. Arrange them in a spiral or concentric circle pattern on a large and deep pot or pan.
- Once your layers are arranged, place your mushrooms on top.
- For the broth, combine the water, kombu (kelp), and seasonings in a pot. Heat over medium and bring to a simmer.
- Then, strain the broth. Pour over the broth evenly around the layered cabbage and tofu. Add dried red chilies to cook in the broth.
- Cover the pot and let it cook for about 10 minutes, or until the cabbage is tender.
- As the pot is cooking, mix together the ingredients needed for the hotpot separately.
- Once cooked, carefully remove the pot from the heat. You can serve directly from the pot or transfer the contents into individual bowls.
- Serve with soy or/and sesame dipping sauces on the side. You can have this hotpot with a fresh bowl of steamed rice.