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Mille-Feuille Nabe (Japanese Hotpot)

This 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!
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time20 minutes
Course: Main Course, Soup
Cuisine: Fusion, Japanese
Keyword: hotpot, soup
Servings: 4

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 tōgarashi 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.