by Zars Kitchen Admin

I fancied “sukiyaki”… Japanese saucy sweet noods typically served with beef, tofu and veg… BUT I had no beef and very little time to make dinner so came up with this veggie version which….whoop whoop…. cravings satisfied and was DEEEELISH!


Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 tbsp Sake
  • 120ml Mirin
  • 120ml Soya sauce
  • 2 tbsp Brown sugar
  • 950ml Beef stock or veg stock
  • 2 nests Glass noodles (dried mung bean vermicelli noodles)
  • 3 Baby pak choi (or any veg, cabbage would work well)
  • A few Mushrooms of choice (I used baby king oyster)
  • 100g Smoked tofu, cut into batons
  • Cooking oil
  • 2 Eggs, cooked to your liking
  • Dumplings of choice, steamed
  • GARNISH: Spring onions and lashings of crispy chilli oil


1. Soak the vermicelli noodles for 10 mins, drain
2. In a pan over medium heat add the sake, mirin, soya sauce and sugar, bring to a boil and make sure all the sugar has dissolved
3. Add the stock and bring to a boil again
4. Add the greens and mushrooms to the pan, cover and simmer for 5 mins until the veggies are cooked through
5. Meanwhile prepare the eggs to your liking, I made an omelette but a fried egg with a runny yolk would be beautiful
6. Add the noodles and tofu to the pan, then assemble your bowls with the soupy noodles, veggies, steamed dumplings and egg
7. Garnish with spring onions and lashings of crispy chilli oil
8. Enjoy!

Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

You may also like