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Vegan Sukiyaki, A Japanese Hot Pot

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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!

A closeup of a Vegan Japanese sukiyaki hot pot with blue chopsticks

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.

A closeup of a vegan Sukiyaki Japanese hot pot with noddles in a bowl

A photo of chopsticks picking up noodles from a soup bowl

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!

A closeup of veggies to make a vegan Sukiyaki Japanese hot pot

An overhead shot of all ingredients to make a vegan Sukiyaki Japanese hot pot in a large pan

 

 

If you like this recipe, please consider rating it with the star rating system and leaving a comment below. I love hearing from you and seeing your awesome remakes! Find me on Instagram and tag me @veggiesdontbite and #veggiesdontbite, or you can also find me on Facebook, and Pinterest. Thanks for helping me spread the word about delicious food!

Nutrition and metric information should be considered an estimate. Please read more about that here.

This post may contain affiliate links or sponsored content. That means if you click on my link and buy something, I will earn a small commission from the advertiser at no additional cost to you. For more information on this, please click here.


5 from 2 votes
A close up of a vegan Sukiyaki in a bowl
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Vegan Sukiyaki, A Japanese Hot Pot
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
A vegan version of a traditional Japanese dish. Loaded with veggies, taste and easy to make. A meal the whole family will love!
Course: Main Course
Cuisine: Japanese
Keyword: vegan Japanese food, Vegan Japanese noodles
Servings: 4 servings
Calories: 281 kcal
Author: Sophia DeSantis
Ingredients
  • 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
US Customary - Metric
Instructions
  1. 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.
  2. Wash and chop all veggies and tofu.
  3. 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.
  4. 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. 
  5. 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.
Recipe Notes

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.

Recipe by Veggies Don't Bite, visit our site for more great plant-based recipes.
Nutrition Facts
Vegan Sukiyaki, A Japanese Hot Pot
Amount Per Serving
Calories 281 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 2981mg124%
Potassium 1090mg31%
Carbohydrates 36g12%
Fiber 6g24%
Sugar 18g20%
Protein 20g40%
Vitamin A 8285IU166%
Vitamin C 93.3mg113%
Calcium 228mg23%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. 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!

    Reply

  2. 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.

    Reply

    • 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!

      Reply

    • 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!

      Reply

    • 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!

      Reply

  15. 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.

    Reply

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