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We hope you got benefit from reading it, now let’s go back to easy and light tomato hot pot recipe. To make easy and light tomato hot pot you need 32 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to cook Easy and Light Tomato Hot Pot:
- You need Soup
- Provide 2 can Canned tomatoes
- Take 800 ml Water
- You need 1 1/2 tsp Salt
- Prepare 2 tsp Sugar
- Use 3 Soup stock cubes (consomme, etc)
- Get 1 tbsp White wine (or sake)
- Prepare 2 clove Grated garlic
- Provide 3 tbsp Ketchup
- Provide 1 tbsp Japanese Worcestershire-style sauce
- Get 1 Bay leaf
- Use 1 dash Basil (powdered)
- Take Ingredients (your favourite ingredients)
- Prepare 1/2 Cabbage
- Get 200 grams Thinly sliced pork loin
- You need 2 Onions
- Get 2 medium Potatoes
- Get 1 pack King oyster mushrooms
- Provide 1 pack Shimeji mushrooms
- Use 1 bag Enoki mushrooms
- Take 1 Carrot
- Prepare 1/2 bunch Broccoli
- Get 1 1/2 bags Wiener sausages
- Prepare 2 Eggplants
- You need 1/2 bunch Spinach
- Use Pasta to finish
- Provide 300 grams Cooked pasta
- Prepare 150 grams Easy melting cheese
- Provide Risotto to finish
- Provide 3 bowls Plain cooked rice
- You need 2 Eggs
- Use 150 grams Easy melting cheese
Steps to make Easy and Light Tomato Hot Pot:
- Prepare the vegetables. Cut the potatoes into 5 mm slices, and separate the broccoli into florets. Parboil both until they are a bit firm.
- Chop the vegetables to your liking. E.g. cabbage (roughly chopped), onions (wedges), mushrooms (small clumps), carrot (5 mm slices).
- Add all the soup ingredients into a pot.
- Add carrot, and turn on the heat. When it starts to boil, add the onions as well.
- Simmer for 2 ~ 3 minutes, and add the cabbage, and mushrooms.
- When cooked through, add the remaining ingredients. When the colour of the meat has changed, it's done.
- Make pasta or risotto, whichever you like to finish.
- If the soup is reduced, add hot water, consomme powder, ketchup, salt and pepper, and adjust the flavour.
- I made pasta this time.
- It was also tasty to add the eggplants and spinach.
- Roughly chop the eggplants and briefly sauté with olive oil in advance. Parboil the spinach.
- I made risotto this time.
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