Vegetarian shabu shabu

1. Wash the spinach leaves. Rinse and chop the shiitake mushrooms. Soak the rice vermicelli in boiling water for a few seconds. Drain and cut into pieces.

2. Prepare the hot pot. Pour in 1 litre of water, add the spinach, shiitake and bring to a boil.

3. Cut the tofu into small cubes. Heat the grapeseed oil gently in a pan and brown the tofu. Drain on a kitchen towel.

4. Add the rice vermicelli and the tofu into the soup and leave to cook for 5 minutes. Pour the soy sauce and mix. Serve immediately. Pair this vegetarian meal with a cup of green tea.

Photo credit: Sucré Salé