Shin's Vegetable Salad Hot Pot Recipe

Name: Shin's Vegetable Salad Hot Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams Kabocha squash; 8 Baby carrots; 1 bunch Komatsuna; 12 Baby corns; 12 Shallots; 1/2 bunch Cauliflower; 1 stalk Celery; 12 Brussels sprouts; 4 slice Bacon; 1200 ml Chicken soup stock (store bought is fine); 1 Bay leaf; 2 tbsp White wine; 1 tsp Salt; 1 Grainy mustard, to taste; 1 Coarsely ground black pepper, as needed

Servings: persons

150 grams Kabocha squash
8 Baby carrots
1 bunch Komatsuna
12 Baby corns
12 Shallots
1/2 bunch Cauliflower
1 stalk Celery
12 Brussels sprouts
4 slice Bacon
1200 ml Chicken soup stock (store bought is fine)
1 Bay leaf
2 tbsp White wine
1 tsp Salt
1 Grainy mustard, to taste
1 Coarsely ground black pepper, as needed

1
Parboil the baby corn and baby carrots.
2
Cook the komatsuna in boiling salt water and drain.
3
Tie them into a couple of bunches.
4
Cut the kabocha peel off in random places but not removing entirely or it won't keep it's shape later in the soup.
5
Cut into thin wedges, and heat in the microwave.
6
Peel the shallots.
7
Remove the strings from the celery stem and cut to 4 to 5 cm length pieces.
8
Make a crisscross cut in the brussels sprout roots, tear the cauliflower into small clumps and parboil.
9
Add the bay leaf to the soup and bring to a boil.
10
Add the 4 slices of bacon, white wine, and salt to season.
11
Lastly, add all the veggies from Step 1 to 3 into the soup and let simmer for about 5 minutes.

1029

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 150 grams Kabocha squash, 8 Baby carrots, 1 bunch Komatsuna, 12 Baby corns, and more.

Yes, Shin's Vegetable Salad Hot Pot falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shin's Vegetable Salad Hot Pot

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