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.
Recipe information
Yield
1 - 2 Servings
Ingredients
Mushroom Dashi
Noodles and Assembly
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.
