Mushroom Nabe with Assorted Wild Mushrooms and Tofu

Prepare the dashi broth: In a large pot, combine water, kombu, and dried shiitake mushrooms. Let it sit for at least 30 minutes to allow the kombu and shiitake to rehydrate and release their flavors. You can also soak overnight in the refrigerator.

After soaking, gently heat the pot over medium heat. Just before the water starts to boil, remove the kombu. This prevents the dashi from becoming bitter. Bring to a simmer.

Remove the shiitake mushrooms from the broth. Slice the rehydrated shiitake and set aside for later use in the nabe.

Add soy sauce, mirin, and sake (if using) to the dashi broth. Adjust seasoning to taste.

In the same pot, add the fresh shiitake mushrooms, maitake mushrooms, and enoki mushrooms. Bring the broth to a simmer and cook for about 5-7 minutes, or until the mushrooms are slightly softened.

Add the tofu, Napa cabbage, and carrots to the pot. Simmer for another 5-7 minutes, or until the vegetables are tender but still slightly crisp.

Stir in the sliced rehydrated shiitake mushrooms from the broth preparation.

Drizzle with sesame oil. Garnish with chopped scallions.

If using udon noodles, add them to the nabe during the last few minutes of cooking to warm through.