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Easy Vegetable Sukiyaki Recipe

Easy Vegetable Sukiyaki
Servings: 1

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Easy Vegetable Sukiyaki. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Easy Vegetable Sukiyaki in your home. Then, follow these steps below to serve Easy Vegetable Sukiyaki for your family or friends.


  • NA, NA, NA, 2 boiling water

  • 2 low sodium soy sauce

  • 1/3 Splenda sugar substitute

  • 1/4 carrot

  • 1 baby bok choy

  • 1/2 Chinese cabbage

  • 1/4, NA extra firm tofu

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Easy Vegetable Sukiyaki in your home by yourself.

Directions: How to Make Easy Vegetable Sukiyaki

  1. To make the shiitake mushroom stock, simply take some dried shiitake mushrooms (and a strip of kelp if you have it and steep in boiling water for 10 minutes. Drain off the mushrooms and set aside.

  2. Add the Splenda and soy sauce to the mushroom stock; bring to a boil.

  3. Once it's boiling, add all of the vegetables; boil until they're still a bit on the crisp side, about five minutes.

  4. Meanwhile, prepare a separate pot of boiling water and boil the yam noodles for 2-3 minutes. Drain and add to the vegetables (which should be done by now., Top with the tofu and enjoy! (preferably with chopsticks!.

So that brings us to the end of this special Easy Vegetable Sukiyaki recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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