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Ingredients requirements for Shin's Vegetable Salad Hot Pot:
- Need 150 grams of Kabocha squash
- Take 8 Baby carrots
- Get 1 bunch of Komatsuna
- Need 12 for Baby corns
- Get 12 Shallots
- Give 1/2 bunch for Cauliflower
- Take 1 stalk for Celery
- Give 12 for Brussels sprouts
- Require 4 slice Bacon
- Require 1200 ml for Chicken soup stock (store bought is fine)
- Prepare 1 for Bay leaf
- Make ready 2 tbsp for White wine
- Get 1 tsp for Salt
- Take 1 - Grainy mustard, to taste
- Make ready 1 Coarsely ground black pepper, as needed
Shin's Vegetable Salad Hot Pot steps:
- 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.
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