- Cut Chinese cabbage (hakusai) stalks into thin strips and leaves into 5-cm cubes. Separate the bok choy into stalks and leaves. Cut the stalks lengthwise into eights and the leaves into large pieces. Cut the mustard green (mizuna) into 10-cm long pieces. Use a peeler to cut the carrot into thin slices. Remove the woody stems from the enoki mushrooms and gently loosen them.
- Add the <soup stock> to the pot and bring to a boil.
- Make the <dipping sauce> in a bowl.
Amount Per Serving
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Cholesterol||Less than||300mg||300 mg|
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4