Melanie Waxman, our nutrition expert, has shared this recipe. It is a complete meal because it contains noodles, tofu and vegetables. It is a relaxing and nourishing dish that helps you to feel eased after a busy day. Nabe is also good for the circulation and is very warming.
- 1 packet udon noodles lightly cooked for 5 minutes and rinsed
- 1 bunch watercress rinsed and sliced
- 2 cups Chinese cabbage rinsed and sliced
- 1 carrot washed and finely sliced
- 1 cup winter squash finely sliced
- 1 leek finely sliced
- 1 cup string beans washed
- 1/2 block tofu cut into rectangles
- 1 inch piece kombu rinsed
- 6 cups spring water
- 2 tablespoons shoyu
- 2 tablespoons mirin
- 2 tablespoons brown rice vinegar
- 1/2 cup spring water
- Shichimi 5 spice seasoning
- Place the water and kombu in a pot and bring to a boil on a medium flame.
- Remove the kombu and save for use in another dish.
- Meanwhile prepare the vegetables.
- Arrange the vegetables (except for the watercress), noodles and tofu attractively in sections around a deep pot.
- Pour the kombu water over the vegetables and cover with a lid.
- Bring to a boil on a high flame.
- When boiling, turn off the flame and add the watercress.
- Serve from the pot.
- To serve, place a little dipping sauce in individual bowls. Add a selection of noodles, tofu and vegetables and pour the hot broth over the top. Garnish with a little 5 spice seasoning if desired.
A great variety of vegetables can be used. The tofu can be deep fried for a richer taste. Oysters or white fish can also be cooked in nabe.