When associate editor Christina Chaey is short on time, she opts for a quick nabe, or hot pot, using her beloved Japanese donabe as a catchall for whatever vegetables she needs to use up. The ingredients listed in the recipe are merely suggestions; you could easily use kabocha squash or sliced sweet potatoes in place of the butternut, carrots in place of the turnips, or broccoli florets instead of (or in addition to) leafy greens. The vegan mushroom dashi is made by steeping meaty shiitakes and umami-rich kombu in water overnight (like cold-brew coffee) and useful to have around for making light soups on a whim.
Ingredients
1 - 2 Servings
Mushroom Dashi
4
1
Noodles and Assembly
2
1
1
1
2
4
1
Preparation
Mushroom Dashi
Step 1
Combine mushrooms, kombu, and 2½ cups cold water in a 1-qt. jar or small bowl. Cover and chill until dashi takes on a light golden hue, at least 8 hours or overnight.
Step 2
Strain dashi into a clean jar or bowl. Squeeze mushrooms to release excess liquid into jar, then remove and discard the woody stems; thinly slice mushroom caps and reserve. Discard kombu.
Step 3
Do Ahead: Dashi can be made 2 days ahead; cover and chill. Cover and chill rehydrated mushrooms separately.
Noodles and Assembly
Step 4
Cook noodles in a medium saucepan of boiling salted water according to package directions. Drain in a colander, shaking off excess water, and set aside.
Step 5
Pour dashi into a 1.5–2-qt. donabe or small saucepan and stir in mirin and soy sauce; season with salt. Bring to a simmer over medium heat. Add squash and turnips, cover, and cook until vegetables are almost completely tender, 5–7 minutes. Uncover; add greens, tofu, white and pale green parts of scallions, and reserved mushrooms. Cover and cook until greens are wilted, tofu is warmed through, and squash and turnips are tender, about 2 minutes.
Step 6
Add reserved noodles to donabe and top with scallion greens. Drizzle with oil and sprinkle with shichimi togarashi.
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Reviews (16)
Back to TopThis was very good! I used what I had at home, including frozen udon, a few shrimp, broccoli, white sweet potato, and spinach. I found the broth to be lightly flavored, even after soaking for 24 hours, so I added ample salt, as well as the mirin and soy from the recipe. Definitely go for all the toppings, including sesame seeds/oil and scallions. For a cold day, it was a delicious and light dinner with leftovers for lunch. Next time, I'd like to include the tofu for the extra protein.
Anonymous
Washington, DC
1/19/2022
I mean… DELICIOUS! it’s cold here and i was looking for something just like this and happen to have literally all of the recommended ingredients, so I didn’t even have to go to the store (bonus!). I love a mushroom dash i vs the traditional bonito dashi, I tend to shy away from recipes using bonito, or simply replace it w/the mushroom dashi. It’s a personal preference due to the smoky-ness of bonito. This was clean, comforting delightful!
angelitacarmelita
Fredericksburg, VA
12/4/2021
Being stuck at home gave me the time and desire to experiment. Typically Japanese cuisine is the last cuisine I would try at home. Glad I tried this recipe. Now I know I can make Dashi, which seems to be the foundation of many Japanese soups. The resulting soup was clean, simple yet delicious. The greens and soba noodles - in the broth of course - were the best part. Used spinach for the greens which worked well. Would like next time to try bok choy or cabbage. . I may try a few shrimp and see how that goes. Refrained from the togarashi- to me it muddies the clean flavors. Give this recipe a try if you have never made home style Japanese food before!
EssieDee
Stamford CT
12/13/2020
In true Japanese fashion, this soup is very, very simple and focuses on the flavors of each ingredient rather than trying to create something more harmonious. I found that even with an overnight soak, I craved more flavor from the broth and ended up adding instant dashi powder to the mix. As a catchall dish, I think this works if you're very into each item being the star as you're eating it. Not bad, not amazing. Still a warm and soothing easy meal at the end of the day.
Nikole Sotelo
Seattle
11/2/2020