Vegetarian Sukiyaki

Vegetarian Sukiyaki is a traditional Japanese hot pot dish that is typically made with thinly sliced beef, vegetables, and a savory broth. This vegetarian version replaces the meat with plant-based protein sources like tofu and mushrooms.


  • 1 tablespoon vegetable oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup sliced mushrooms (shiitake, enoki, or button)
  • 1 cup sliced carrots
  • 1 cup sliced bok choy or napa cabbage
  • 1 cup sliced green onions
  • 1 cup sliced firm tofu
  • 1/2 cup sliced cellophane noodles or shirataki noodles
  • 3 cups vegetable broth
  • 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons sake or rice wine
  • 2 tablespoons mirin
  • 1 teaspoon grated ginger
  • green onions and sesame seeds for garnish


  1. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
  2. Add the onion and garlic and sauté until softened.
  3. Add the mushrooms, carrots, bok choy or napa cabbage, green onions, and tofu. Stir-fry for a few minutes.
  4. Add the cellophane noodles or shirataki noodles and stir-fry for another minute.
  5. Add the vegetable broth, soy sauce, sugar, sake or rice wine, mirin, and grated ginger. Bring the mixture to a simmer.
  6. Reduce the heat to low and simmer, covered, for about 15-20 minutes or until the vegetables are tender and the liquid has thickened.
  7. Adjust the seasoning with additional soy sauce or sugar if desired.
  8. Garnish with green onions and sesame seeds.
  9. Serve the sukiyaki hot, with a bowl of cooked rice on the side.

Serve the sukiyaki hot, with a bowl of cooked rice on the side, and enjoy the savory broth, tender vegetables, and chewy noodles. This dish can be enjoyed with friends and family as a winter warmer. It’s perfect for a weeknight dinner or as a hearty dish for a group gathering.


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