45 minutes
A comforting and nutritious stew featuring kabocha squash, udon noodles, and a rich shiitake dashi broth.
quarts
Kombu (Kelp), 4-inch pieces
pieces
teaspoons
Fresh Ginger, lightly crushed with the side of a knife
0 oz
Fresh Udon Noodles
0 lb
Large Leek, thoroughly washed and sliced into 0.5-inch lengths
each
Large Carrot, peeled and sliced into 0.5-inch-thick pieces
each
Kabocha Squash, unpeeled but seeded and sliced into ~1-inch pieces
0 lb
Fried Tofu Pouches (Aburage) Or Firm Silken Tofu, sliced into strips or cubes
0 oz
Sake
cups
tablespoons
Scallions, sliced very thin
each
Japanese Hot Pepper Powder, optional garnish
to taste
Additional Shoyu, optional garnish
to taste
1. Prepare the Shiitake Dashi Broth
Pour 2 quarts of cold water into a large soup pot and add 2 pieces of kombu, 1/3 cup of shoyu, 2 teaspoons of sugar, 4-5 dried shiitake mushrooms, and 2 slices of lightly crushed fresh ginger. Bring the mixture to a gentle simmer over medium heat, allowing the kombu and shiitakes to infuse the broth with a deep umami flavor. This should take about 15 minutes, and you’ll know it’s ready when the broth is aromatic and the kombu has softened.
2. Cook the Udon Noodles
While your broth is simmering, bring another pot of water to a boil. Cook the fresh udon noodles for about 4-5 minutes, or until they are tender but still chewy. Drain the noodles in a colander and rinse them under cold water to stop the cooking process.
3. Cook the Vegetables and Tofu
Add the sliced leek, carrot, kabocha squash, and tofu to the simmering broth. Stir in 1/3 cup of sake and 2 tablespoons of mirin. Allow the vegetables and tofu to cook in the broth for about 20-25 minutes, or until the kabocha squash is tender and easily pierced with a fork.
4. Assemble the Stew
Place a portion of the cooked udon noodles into each serving bowl. Use a slotted spoon to add the vegetables and tofu from the broth, distributing them evenly among the bowls. Ladle the hot broth over the noodles and vegetables, ensuring each bowl is well-coated with the flavorful stock. Garnish with thinly sliced scallions and, if desired, a sprinkle of Japanese hot pepper powder or an extra dash of shoyu.
Use a high-quality, homemade or store-bought broth that's low in sodium so you can control the seasoning. For extra umami, consider adding a piece of kombu or a few dried shiitake mushrooms to the broth as it simmers, removing them before serving.
Cook the udon noodles separately in boiling water until just underdone, as they will continue to cook in the hot stew. Drain and rinse in cold water to stop the cooking process before adding them to the stew.
Select a kabocha squash that feels heavy for its size and has a deep, rich color. If unavailable, consider buttercup squash as a substitute for a similar flavor and texture.
Season with soy sauce, mirin, or miso paste to add complexity. If using miso, dissolve it in a separate bowl with some broth before adding it to the stew to prevent clumping.
Fresh garnishes like chopped scallions, cilantro, or a sprinkle of toasted sesame seeds add color, texture, and fresh flavor contrasts. Offer shichimi togarashi at the table for added heat.
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