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Mille Feuille Soymilk Nabe (vegan, gluten free)

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Mille Feuille Soymilk Nabe (vegan, gluten free)


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Mille Feuille Soymilk Nabe (vegan, gluten free)

The Course Main Courses Soup
Preparation Time 10 Minutes
Cook Time 15 Minutes
Servings 2 You can also find out more about the people who work at

Equipment

  • 1 donabe or medium pot
  • Mandolin

Ingredients

Soymilk Broth

  • 1 1/4 vegan dashi stock or vegetable broth
  • 2 1/2 tbsp Mirin
  • 2 tbsp tamari
  • 1 1/2 soymilk No added ingredients, unsweetened
  • 2 tbsp Yondu You can also choose to purchase a suitable alternative.

Mille Feuille Layering Ingredients

  • 1/2 Head napa cabbage
  • 1/3 kabocha squash The medium is a
  • 1 Head shimeji mushrooms
  • 1 The small size of the vehicle You can also choose to purchase a suitable alternative.
  • 1/2 The small size of the vehicle Leek You can also choose to purchase a suitable alternative.

Instructions

  • Mix all ingredients together in a large bowl. Set aside and adjust to taste.
  • Cut napa cabbage in quarters. Wash, and then set aside. Slice the kabocha into quarters. Remove the seeds with a spoon and thinly slice it using a mandolin. You want to aim for about 1/8" thickness, or thin enough to be pliable. Between each cabbage leaf, layer kabocha slices. Repeat the process with the remainder of cabbage. Once you are ready to assemble the wedge, cut it into 3 horizontal parts.
  • This will result in alternating layers of kabochas and cabbages. Add these to the pot you're using and fill the perimeter. Add the Shimeji mushrooms…



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