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    HomeRecipesStewHearty Kabocha Squash and Udon Noodle Stew
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    Hearty Kabocha Squash and Udon Noodle Stew

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    Pixicook editorial team
    clock-icon45 minutes

    A comforting and nutritious stew featuring kabocha squash, udon noodles, and a rich shiitake dashi broth.

    Gluten
    Soy
    Intermediate

    Ingredients for Hearty Kabocha Squash and Udon Noodle Stew

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Cold Water

    quarts

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    Kombu (Kelp), 4-inch pieces

    pieces

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    Shoyu (Japanese Soy Sauce)

    cups

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    Sugar

    teaspoons

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    Dried Shiitake Mushrooms

    0 oz

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    Fresh Ginger, lightly crushed with the side of a knife

    0 oz

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    Fresh Udon Noodles

    0 lb

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    Large Leek, thoroughly washed and sliced into 0.5-inch lengths

    each

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    Large Carrot, peeled and sliced into 0.5-inch-thick pieces

    each

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    Kabocha Squash, unpeeled but seeded and sliced into ~1-inch pieces

    0 lb

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    Fried Tofu Pouches (Aburage) Or Firm Silken Tofu, sliced into strips or cubes

    0 oz

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    Sake

    cups

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    Mirin

    tablespoons

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    Scallions, sliced very thin

    each

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    Japanese Hot Pepper Powder, optional garnish

    to taste

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    Additional Shoyu, optional garnish

    to taste

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