Hotpot, Kimchi Gyoza Nabe Recipe | Veggie Fest

Ingredients

• 2 teaspoons roasted sesame oil
• ½ medium onion chopped
• 1 bunch scallions, chopped
• 1 cup kimchi
• 1 teaspoon gochujang (Korean chile paste)
• 1 teaspoon hot pepper flakes
• 1 tablespoon granulated sugar
• 4 cups vegetable broth
• 2 teaspoons soy sauce
• 2 tablespoons miso
• 2 medium carrots cut into cut into long thin slices
• 1 cup thinly sliced daikon radish
• 8-10 leaves of Napa cabbage roughly chopped
• 5 shitake mushrooms washed and stems removed
• 1 pack brown shimeji mushroom (beech mushrooms) cut tops from the stems
• 12 ounces firm or cooked tofu cut roughly into 1 inch pieces
• 18-20 pieces of vegetable gyoza (can use frozen)