Preparing this pumpkin and noodle hot pot is a great way to accustom yourself with Kabocha pumpkin. As it cooks, it will break down, which will thicken and enrich the soup. It is a sumptuous vegetarian meal that is satisfying.
- Yield: 4 Servings
- Total Time: 5 Hours 45 Minutes
- 1 medium carrot, peeled, halved, sliced
- 4-ounces Napa cabbage, sliced
- 3½ ounces mushrooms, trimmed, separated
- 1 lb Udon noodles, precooked, frozen
- 8 pcs Shiitake mushrooms, dried
- ½ cup mirin
- ½ cup soy sauce, low-sodium
- 2 x 6” pieces kombu (kelp)
- ½ Kabocha pumpkin, deseeded, cut
How to Make It
- Add mushrooms to a large mixing bowl. Add five cups of filtered water and cover. Allow to sit at room temperature for 5 hours.
- Strain the liquid into another bowl, reserve the mushrooms and liquid. Trim and discard stems. Add soy sauce and Mirin to bowl. Set aside.
- Place the kombu into cast iron pot. Top with cabbage, taro, daikon, pumpkin, carrot, and mushrooms. Add the mushroom liquid, too.
- Cover the pot and bring to boil over high heat. Lower heat to medium-high. Simmer for about 10 minutes. Remove from heat and add noodles. Simmer until noodles are tender, then serve in individual bowls.