Vegan Sukiyaki is a vegan version of a traditional Japanese dish. Loaded with veggies, taste and easy to make. A meal the whole family will love!
I’m finally in the home stretch, the third trimester of my last pregnancy! Unfortunately with the excitement of being so close to meeting this little man, comes the downside.
My nausea returns full force, I get very uncomfortable since I’m a pretty small person, and the random cravings run my life. This time, my body decided that it wanted…no NEEDED…Sukiyaki, a Japanese hot pot type dish.
So random, but that pretty much defines me, just ask my husband! I searched high and low, but came up short. Every single place near me uses beef broth as a base, and since I don’t eat meat, or it’s broth, it wouldn’t work. This pregnant girl was dying and needed a solution!
So of course, out came the computer and a recipe was born. The main part of Sukiyaki that gives it its taste is the broth that these veggies and noodles marinate in.
I researched online and came up with the main ingredients in all traditional versions: soy sauce, mirin (a sweet cooking wine), sake, and sugar. So off I went to create the perfect ratios for a hot pot meal that would satisfy my craving! To make it gluten free, I used Tamari, but you can always use Coconut Aminos if you want to avoid soy.
We All Stuffed Our Faces
I also used coconut sugar instead of regular sugar to keep it unrefined. I didn’t find any compromise of flavor with my healthier alternatives, in fact my combination turned out amazing! The kids and I couldn’t get enough. We packed it with loads of veggies, noodles and a little tofu and just stuffed our face.
The greatest thing is the loads of veggies you can eat here without realizing how many you are eating. I loved the Chinese cabbage and bok choy and when I make it again I may even try some sweet potato for added flavor.
The best part about this dish is that it is so easy to make! You can even prep your veggies the night before, then the night of throw it together in no time. What’s better than a quick, healthy and delicious meal? Not much! You can use my combination of veggies, or change it up and add some of your favorites. Either way, you need to give it a try!
- 4 cups water
- ¾ cup Tamari ,or soy sauce for non gluten free option, or coconut aminos for a soy free option
- ¾ cup mirin rice cooking wine
- ½ cup sake
- 3 tablespoons sugar I used coconut palm sugar
- 8 ounces shirataki udon, cellophane or other noodles of choice (I did a mix)
- 2 cups chopped bok choy
- 2 cups chopped napa cabbage
- 2 cups stemmed and sliced shitake mushrooms
- 1 cup Chinese broccoli or broccolini
- 1 cup sliced carrots
- 1 cup green onions cut into 4 inch pieces
- 1- 14 ounce package extra firm tofu
- a little veggie broth or neutral tasting oil to sautée veggies , low sodium if needed
- Rinse and soak noodles in hot water to soften, if necessary depending on the kind of noodles you chose. Shiratake simply need to be rinsed, but some cellophane and udon may need to be soaked in hot water to soften before adding. Drain when done.
- Wash and chop all veggies and tofu.
- In a large soup pot or dutch oven, sauté the green onions and mushrooms with a little veggie broth (or neutral tasting oil) until slightly browned. Remove and set aside to add later.
- Add water, Tamari (or other), mirin, sake and sugar to the pot and simmer until the sugar is dissolved. Add broccoli and carrots to the pot. Simmer for a few minutes. Then add bok choy and cabbage.
- Simmer a few more minutes. Then turn heat to low and add mushrooms, green onions, tofu and noodles. Allow to warm for a few more minutes until everything is just cooked. Turn off heat and serve.
You can arrange the veggies and tofu into group around the outside of the pot, then add the noodles in the center for presentation, but it isn’t necessary.
Katrushka says
“I used Tamari, but you can always use Bragg’s Liquid Aminos if you want to avoid soy.”
Sorry I got here years later:
Bragg’s Aminos is made with soy and water. On the label of a 32 ounce bottle that I have here it says: “Vegetable protein from soy beans and Purified water.”
Bragg’s uses a different process in making their Liquid Aminos than fermented soy sauces. And unlike fermented, traditional soy sauce, that process does not include fermentation.
So those preparing food for those with soy sensitivities or allergies, beware.
I am looking forward to trying this recipe!
Cheers and Best!
veggiesdontbite says
Woopsie! That is supposed to say COCONUT aminos! All fixed! Thanks for checking that!
amy says
I made this tonight and it was amazing! The broth has a great flavor and the mushrooms are meaty. We didn’t have mirin. so I substituted sherry with a little sugar, and also veggie stock for the water. I also used Udon noodles. Even my 6 year old loved it.
veggiesdontbite says
I’m so happy you loved it Amy!! Thank you so much for letting me know. And thanks for letting us know the subs you used that worked!
Emily Kemp says
I love the sound of this, it’s my type of comfort food plus it’s healthy.. bonus!
Katy says
I loved sukiyaki when I still ate meats. It’s been probably 10 years since I’ve had it. This recipe sounds wonderful!
veggiesdontbite says
Me too Katy!! That’s why I created this. You’ll love it!!
Michelle@healthiersteps says
Looks amazing, now I can make sukiyaki at home, thanks for the recipe!
veggiesdontbite says
Thank you Michelle!! Let me know if you try it!
Italia Caruso says
I love colours of your recipe!
veggiesdontbite says
Thank you Italia!
Linda @ Veganosity says
I love the look of this soup. Noodles and broth always gets my vote.
veggiesdontbite says
Thanks Linda! We love it too!!
Jenn says
This looks so good! Perfect for a cold winter night!
veggiesdontbite says
Thank you! Yes, so great!
The Vegan 8 says
This looks so amazing and all of the awesome flavors have me dribbling with drool! Great ingredients girlfriend!
veggiesdontbite says
Thank you Brandi! It’s a great combo loaded with veggies!
Kristina says
yep, I need to make this one and SOON. I could eat this kind of thing every day, and the flavors here sound SO good!
veggiesdontbite says
Thank you! I could too! Like every day! I actually kind of have…lol
Jordyn says
I LOVE noodle soups and am always looking for new ideas to make them.
veggiesdontbite says
Thank you so much Jordyn! This one is so easy to make and really tasty! Let me know if you give it a try. I love hearing feedback from everyone!
The Healthy Secret Identity says
Looks amazing! i’ve never tried sukiyaki before, can’t wait to try it!
veggiesdontbite says
Thank you so much! You’ll love it, so easy to make and super flavorful! Let me know if you try it!
Dina says
I remember how much we all loved sukiyaki, this sounds even better. I should give it a try.
veggiesdontbite says
Thank you! Yes, I was craving it the other day and everywhere I called only served it with meat. This creation reminds me so much of the kind we always went out and ate as kids!
Val - Life Of A Vegaholic says
I’ve never heard of sukiyaki, but by the looks of it I’m going to have to try it out soon! This looks super yummy & easy Sophia 🙂 Now, would you be able to make this dish in like a crockpot or something?
veggiesdontbite says
Thanks so much!! Its so easy to do and very flavorful. I wouldn’t do it in the crockpot because it is so quick to cook and you don’t want your veggies or noodles overcooking. It only took about 5 or so minutes before it was ready to eat!
Val - Life Of A Vegaholic says
I was just curious that’s all. But a dish that looks super yummy & easy PLUS it doesn’t take that long to make?! That sounds like MY kind of dish! Haha! Love your blog by the way! You should check out mine 🙂
veggiesdontbite says
Yes!! Its the best kind of meal. Lol. Thanks so much for following!! I’ll definitely check your blog out!!
The Vegan 8 says
I have never heard of sukiyaki before, but just looking at the ingredient list, I know I would love it (minus the mushrooms, lol!) 🙂 I love these spices and flavors and looks like a total giant bowl of yumminess!! I just love the whole sweet and salty flavor combo of Asian food…it’s so addicting.
veggiesdontbite says
Thanks Brandi! Its a super simple and easy dish to make and you can add or take out whatever veggies you want