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
- Parboil the baby corn and baby carrots.
- Cook the komatsuna in boiling salt water and drain.
- Tie them into a couple of bunches.
- Cut the kabocha peel off in random places but not removing entirely or it won't keep it's shape later in the soup.
- Cut into thin wedges, and heat in the microwave.
- Peel the shallots.
- Remove the strings from the celery stem and cut to 4 to 5 cm length pieces.
- Make a crisscross cut in the brussels sprout roots, tear the cauliflower into small clumps and parboil.
- Add the bay leaf to the soup and bring to a boil.
- Add the 4 slices of bacon, white wine, and salt to season.
- 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)