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Shin's Vegetable Salad Hot Pot
Shin's Vegetable Salad Hot Pot

Before you jump to Shin's Vegetable Salad Hot Pot recipe, you may want to read this short interesting healthy tips about Nutritious Power Snacks.

Healthy eating encourages a feeling of wellness. Increasing our intake of sensible foods while reducing the intake of unhealthy ones plays a part in a more healthy feeling. A salad tends to make us feel better than a piece of pizza (physically anyway). This is often a problem, however, in terms of eating between snacks. Shopping for goodies can be a struggle because you have a great number of options. Here are a few healthy snacks that can be used when you need a fast pick me up.

Foods made from whole grains are fantastic for a quick snack. A piece of whole wheat toast, for instance is a great snack in the morning. Chips and crackers created from whole grains can be fantastic for quick treats to eat on the go. Whole grains are always better than refined grains present in white bread.

You will not have to look far to find a wide variety of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s easy to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to shin's vegetable salad hot pot recipe. To cook shin's vegetable salad hot pot you only need 15 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Shin's Vegetable Salad Hot Pot:
  1. Use 150 grams Kabocha squash
  2. Provide 8 Baby carrots
  3. Get 1 bunch Komatsuna
  4. Provide 12 Baby corns
  5. You need 12 Shallots
  6. Get 1/2 bunch Cauliflower
  7. Provide 1 stalk Celery
  8. Take 12 Brussels sprouts
  9. Take 4 slice Bacon
  10. Use 1200 ml Chicken soup stock (store bought is fine)
  11. Get 1 Bay leaf
  12. Get 2 tbsp White wine
  13. Take 1 tsp Salt
  14. Get 1 Grainy mustard, to taste
  15. Get 1 Coarsely ground black pepper, as needed
Instructions to make Shin's Vegetable Salad Hot Pot:
  1. Parboil the baby corn and baby carrots. Cook the komatsuna in boiling salt water and drain. Tie them into a couple of bunches.
  2. 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.
  3. 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.
  4. Add the bay leaf to the soup and bring to a boil. Add the 4 slices of bacon, white wine, and salt to season.
  5. Lastly, add all the veggies from Step 1 to 3 into the soup and let simmer for about 5 minutes.

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