- Cook vermicelli according to package directions; drain. Rinse with cold water; drain thoroughly.
- Arrange vermicelli, tofu and vegetables attractively on large serving platter.
- Combine broth and 2-3/4 cups water in electric skillet or wok; bring to boil on high setting.
- Meanwhile, pour ponzu into 4 small dipping bowls.
- Reduce skillet setting to keep broth simmering.
- Using tongs or chop sticks, let individuals select and add desired amounts of tofu, vermicelli and vegetables to hot broth; cook until heated through or to desired doneness. Remove to individual bowls or plates and dip in ponzu to eat. When the food is cooked, serve broth as soup, seasoning with ponzu to taste.
ingredients
4 ounces uncooked vermicelli
1 package (12 to 14 oz.) firm tofu, rinsed, drained
and cut into 1-inch cubes
1 bunch green onions and tops, cut into 1-1/2-inch lengths
1/4 pound mixed fresh mushrooms (button, crimini and/or
shiitake), sliced
6 napa cabbage leaves, cut crosswise into 1-inch strips,
separating stems from leaves
2 baby bok choy, cut crosswise into 1-inch strips,
separating stems from leaves
3 cups packed fresh spinach leaves
1 can (14 oz.) vegetable broth
Kikkoman Ponzu
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
