I enjoy a version of this soup from time to time, primarily for lunch, on a cold day. Feel free to add or subtract ingredients. I regard tofu as the main ingredient. The seasoning with kombu (seaweed) is a key factor in the overall taste. If you need help, please let me know.
Ingredients1 piece dashi kombu (roughly 3×3″) piece (very important)
4-5 cups water (or vegetable stock)
3 Tbsp (gluten free) soy sauce, more to taste
Sake to taste (optional)
Splash of mirin (optional)
4-5 napa cabbage leaves, chopped
1 Japanese leek, white base only (daikon)
1/2 pack of enoji mushrooms (optional)
1/2 pack shimeji mushrooms (optional)
Handful shiitake mushrooms, stems removed
1/2 large carrot, sliced (optional)
8 oz extra firm tofu
1/2 pack konnyaku (yam cake), drained, rinsed and sliced
Leftovers can be added as well.
1. Begin by preparing your ingredients and slicing into bite sized pieces.
2. Prepare your stock, using water and dashi kombu or dashi stock.
3. Arrange ingredients inside of the nabe then pour your liquid over the ingredients and fill the pot.
4. Cover, bring to a low boil and enjoy once veggies are tender! Season to taste.All items can be purchased at your nearby Asian grocery store. Some ingredients are available at your regular supermarket as well. And some are available on Amazon.