Shin's Vegetable Salad Hot Pot

• 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.

squash, carrots, komatsuna, corns, shallots, cauliflower, celery, brussels, bacon, chicken soup stock, bay leaf, white wine, salt, ground black pepper

Taken from cookpad.com/us/recipes/167600-shins-vegetable-salad-hot-pot (may not work)