Kani Miso Nabe with Udon Noodles and Toasted Sesame

A luxurious and comforting hot pot featuring a rich crab miso broth, chewy udon noodles, delicate enoki mushrooms, and a nutty sprinkle of toasted sesame seeds. Perfect for a cozy and satisfying dinner.

Prep Time

20 minutes

Total Time

45 minutes

Calories

585 kcal

Difficulty

Medium

Equipment

3 items

Cost

£6.09/serving

Season:

🍂 Autumn•❄️ Winter

Meal Type:

Breakfast•Dinner•Soup

Cuisine:

Asian•Japanese

Main Ingredient:

Seafood

Mood:

Comfort Food•Spicy

Ingredients

Servings

6cupsDashi Stock(Can use instant dashi powder or homemade.)

£3.00

0.3cupWhite Miso Paste(Shiro Miso)

£1.50

2tablespoonsRed Miso Paste(Aka Miso)

£0.75

4tablespoonsCrab Paste (Kani Miso)(Available in Japanese grocery stores.)

£6.00

2tablespoonsSoy Sauce(Low Sodium recommended)

£0.20

2tablespoonsMirin(Japanese sweet rice wine)

£0.40

2tablespoonsSake(Cooking sake is fine)

£0.50

4packagesUdon Noodles(Fresh or frozen, pre-cooked.)

£4.00

1packageEnoki Mushrooms(Trim the ends.)

£1.20

1blockTofu(Firm or silken, cubed.)

£1.50

0.5headNapa Cabbage(Roughly chopped.)

£1.00

2stalksScallions(Sliced thinly for garnish.)

£0.50

2tablespoonsToasted Sesame Seeds(For garnish.)

£0.30

4piecesCrab Sticks (Surimi)(Optional, for added crab flavor.)

£1.00

6piecesShiitake Mushrooms(Sliced. Optional, for variety.)

£2.50

Total Cost

£24.35

£6.09 per serving

Instructions

1.
**Prepare the Broth:** In a large pot or nabe, combine the dashi stock, white miso paste, red miso paste, crab paste (kani miso), soy sauce, mirin, and sake. Whisk well to ensure the miso paste is fully dissolved.
2.
**Simmer the Broth:** Bring the broth to a gentle simmer over medium heat. Do not boil.
3.
**Toast Sesame Seeds (if not already toasted):** In a small dry skillet over medium heat, toast the sesame seeds for 2-3 minutes, or until fragrant and lightly golden. Watch carefully to prevent burning.
4.
**Add Ingredients:** Add the napa cabbage, tofu, and shiitake mushrooms (if using) to the simmering broth. Cook for about 5-7 minutes, or until the cabbage starts to soften.
5.
**Add Noodles and Mushrooms:** Add the udon noodles, enoki mushrooms, and crab sticks (if using) to the pot. Cook until the noodles are heated through and the enoki mushrooms are tender, about 3-5 minutes.
6.
**Serve:** Ladle the Kani Miso Nabe into individual serving bowls. Garnish with sliced scallions and toasted sesame seeds.
7.
**Enjoy!** Serve immediately and encourage diners to add more ingredients to the hot pot as desired for a continuous, communal eating experience.

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My Notes

Nutrition Information

Nutrition per serving (650g)

585 kcal / 2447 kJ

Carbs

75g

29% of RDA

Fat

18g

26% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

15 g

17% of RDA

Sodium

2300 mg

100% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Adjust the amount of miso paste to your preference for saltiness and depth of flavor.

You can add other vegetables like spinach, carrots, or bok choy to the hot pot.

For a richer flavor, use a combination of both fresh crab meat and crab paste.

Keep the hot pot simmering on a portable burner at the table to keep the broth warm during the meal.

Serve with small bowls of dipping sauces, such as ponzu sauce or soy sauce with grated ginger, for extra flavor.

If you can't find Kani Miso paste, use a good quality crab stock and add a touch of crab meat to the broth.

Cooking Equipment

Large Pot or Nabe (Japanese Hot Pot)

Small Skillet or Pan

Serving Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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