Japanese vegetarian hotpot

This hearty Japanese hotpot ticks all the right boxes - vegetarian, low-fat and delicious!
..only 8pp per serve

Ingredients (serves 4)

• 4 x 18g sachets instant miso and wakame soup mix (we used Hikari brand)
• 2 tablespoons soy sauce
• 1 large carrot, cut into matchsticks
• 100g green beans, trimmed, halved
• 100g shiitake mushrooms, quartered
• 2cm piece fresh ginger, peeled, cut into thin matchsticks
• 1/2 x 227g can sliced bamboo shoots, drained, rinsed
• 1 bunch English spinach, chopped
• 3 eggs, lightly beaten
• 1 cup beansprouts, trimmed
• steamed rice

Method
Combine soup mix, soy sauce and 3 cups cold water in a saucepan over medium-high heat. Add carrot, beans, mushroom and ginger. Bring to the boil. Reduce heat to low. Simmer for 5 to 7 minutes or until vegetables are tender.

Add bamboo shoots and spinach. Cook for 1 minute or until spinach has just wilted. Pour egg over mixture. Cook for 2 minutes or until egg has just set. Top with beansprouts. Serve with rice.