While this is the "wrong" season for it (unless you are in the southern hemisphere) - you might want to try to cook a "nabe"[1] at home.
It's a brilliant, simple dish -- and typical for Japanese cuisine it can be magnificent in its simplicity if you are careful when selecting what to put in.
I would personally prefer some beef, fish, shell fish ... but there's nothing really inherent in the dish that dictates one need it. You'll need to amass things that in aggregate makes for a good broth -- and vegetables certainly can do that.
[ed: Ah, I was a bit quick googling. The recipe is great for the first part of the nabe -- but it doesn't mention that one way to end the whole thing, is, when all the other ingredients have been eaten, and have left their taste in the broth: Add ramen - and eat with the broth.]
It's a brilliant, simple dish -- and typical for Japanese cuisine it can be magnificent in its simplicity if you are careful when selecting what to put in.
I would personally prefer some beef, fish, shell fish ... but there's nothing really inherent in the dish that dictates one need it. You'll need to amass things that in aggregate makes for a good broth -- and vegetables certainly can do that.
[ed: Ah, I was a bit quick googling. The recipe is great for the first part of the nabe -- but it doesn't mention that one way to end the whole thing, is, when all the other ingredients have been eaten, and have left their taste in the broth: Add ramen - and eat with the broth.]
[1] http://www.thekitchn.com/cooking-japanese-nabemono-106649