Pumpkin udon hot pot recipe

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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
  1. Add mushrooms to a large mixing bowl. Add five cups of filtered water and cover. Allow to sit at room temperature for 5 hours.
  2. Strain the liquid into another bowl, reserve the mushrooms and liquid. Trim and discard stems. Add soy sauce and Mirin to bowl. Set aside.
  3. Place the kombu into cast iron pot. Top with cabbage, taro, daikon, pumpkin, carrot, and mushrooms. Add the mushroom liquid, too.
  4. 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.

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