Easy and Light Tomato Hot Pot

• 2 can Canned tomatoes
• 800 ml Water
• 1 1/2 tsp Salt
• 2 tsp Sugar
• 3 Soup stock cubes (consomme, etc)
• 1 tbsp White wine (or sake)
• 2 clove Grated garlic
• 3 tbsp Ketchup
• 1 tbsp Japanese Worcestershire-style sauce
• 1 Bay leaf
• 1 dash Basil (powdered)
• 1/2 Cabbage
• 200 grams Thinly sliced pork loin
• 2 Onions
• 2 medium Potatoes
• 1 pack King oyster mushrooms
• 1 pack Shimeji mushrooms
• 1 bag Enoki mushrooms
• 1 Carrot
• 1/2 bunch Broccoli
• 1 1/2 bags Wiener sausages
• 2 Eggplants
• 1/2 bunch Spinach
• 300 grams Cooked pasta
• 150 grams Easy melting cheese
• 3 bowls Plain cooked rice
• 2 Eggs
• 150 grams Easy melting cheese

1. Prepare the vegetables.
2. Cut the potatoes into 5 mm slices, and separate the broccoli into florets.
3. Parboil both until they are a bit firm.
4. Chop the vegetables to your liking.
5. E.g.
6. cabbage (roughly chopped), onions (wedges), mushrooms (small clumps), carrot (5 mm slices).
7. Add all the soup ingredients into a pot.
8. Add carrot, and turn on the heat.
9. When it starts to boil, add the onions as well.
10. Simmer for 2 ~ 3 minutes, and add the cabbage, and mushrooms.
11. When cooked through, add the remaining ingredients.
12. When the colour of the meat has changed, it's done.
13. Make pasta or risotto, whichever you like to finish.
14. If the soup is reduced, add hot water, consomme powder, ketchup, salt and pepper, and adjust the flavour.
15. I made pasta this time.
16. It was also tasty to add the eggplants and spinach.
17. Roughly chop the eggplants and briefly saute with olive oil in advance.
18. Parboil the spinach.
19. I made risotto this time.

tomatoes, water, salt, sugar, white wine, garlic, ketchup, sauce, bay leaf, basil, cabbage, pork loin, onions, potatoes, pack king oyster, pack, enoki mushrooms, carrot, broccoli, sausages, eggplants, spinach, pasta, melting cheese, rice, eggs, melting cheese

Taken from cookpad.com/us/recipes/152233-easy-and-light-tomato-hot-pot (may not work)