29 November, 2021
You can also add whatever meat or fish to this dish as you wish.
- 1 Teaspoon Kombu dashi powder
- Dry noodles (we used udon)
- Firm tofu
- Chilli flakes (optional)
- 2 Tablespoon shiro or white miso paste
- 1 Tablespoon soy sauce
- 1 Small carrot, sliced
- 1 Daikon, sliced thinly
- 1 Leek, sliced
- ½ Napa cabbage, chopped
- 1 Shallot
- 4 Shiitake Mushrooms
- 1 Handful Enoki mushrooms
- 4 Cups water
- Salt to taste
Get your hot pot and add water, dachi, shiitake mushrooms, carrot, turnip, leeks, chilli pepper and soy sauce.
Bring to a light simmer for 30 minutes.
While that boils, add the miso to a small bowl then mix in a few tablespoons of water until it becomes a thick sauce consistency. This will make it easier to mix into the broth.
After 30 minutes add noodles, tofu and enoki mushrooms.
Once the noodles are cooked, turn off the heat. Stir in the miso paste and salt if needed,
Add sliced shallots, chilli flakes and sesame seeds.