Easy recipe Japanese Vegetarian Hotpot Recipe

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four x eighteeng sachets instant miso and wakame soup mix (we used Hikari brand) two tablespoons soy sauce (Recipes by ingridients sauce) one large carrot, cut into matchsticks one hundredg green, beans (Recipes by ingridients beans) trimmed, halved one hundredg shiitake, mushrooms (Recipes by ingridients mushrooms) quartered twocm piece fresh, ginger (Recipes by ingridients ginger) peeled, cut into thin matchsticks one/two x about two hundred and twenty-seveng can sliced bamboo shoots, drained, rinsed one bunch English spinach, chopped three eggs, lightly beaten one cup beansprouts, trimmed steamed SunRice White Medium Grain Rice, to serve (see note)Step one Combine soup mix, soy sauce (Recipes by ingridients sauce) and three cups cold water in a saucepan over medium-high heat. Add carrot,, beans (Recipes by ingridients beans) mushroom and. ginger (Recipes by ingridients ginger) Bring to the boil. Japanese Vegetarian Hotpot Recipe. Reduce heat to low. Japanese Vegetarian Hotpot Recipe. Simmer for five to seven minutes or until vegetables are tender. Step two Add bamboo shoots and spinach. Cook for one minute or until spinach has just wilted. Japanese Vegetarian Hotpot Recipe. Pour egg over mixture. Cook for two minutes or until egg has just set. Top with beansprouts. Serve with rice..