Mushroom Nabe with Assorted Wild Mushrooms and Tofu

A hearty and umami-rich vegetarian nabe featuring a variety of wild mushrooms simmered in a flavorful dashi broth with tofu and vegetables. Perfect for a cozy and comforting dinner.

Prep Time

20 minutes

Total Time

55 minutes

Calories

295 kcal

Difficulty

Easy

Equipment

3 items

Cost

£4.21/serving

Season:

🍂 Autumn•❄️ Winter

Meal Type:

Dinner•Soup

Cuisine:

British

Main Ingredient:

Vegetarian

Mood:

Comfort Food

Ingredients

Servings

4inchDried Kombu (Kelp)(For vegetarian dashi broth)

£2.50

4piecesDried Shiitake Mushrooms(For vegetarian dashi broth and added flavor)

£1.50

8cupsWater(For the dashi broth)

8ouncesShiitake Mushrooms(Fresh shiitake, sliced)

£1.50

8ouncesMaitake Mushrooms(Also known as Hen of the Woods, separated into clusters)

£4.00

4ouncesEnoki Mushrooms(Trimmed at the base)

£1.75

1blockFirm Tofu(Drained and cut into cubes)

£1.50

0.5headNapa Cabbage(Roughly chopped)

£1.25

1mediumCarrot(Sliced thinly)

£0.20

3stalksScallions(Chopped, for garnish)

£0.60

2tablespoonsSoy Sauce(Adjust to taste)

£0.15

2tablespoonsMirin(Sweet rice wine)

£0.30

1tablespoonSake (optional)(Adds depth of flavor)

£0.50

1teaspoonSesame Oil(For added flavor)

£0.10

8ouncesUdon Noodles (optional)(Cooked according to package directions, add towards the end of cooking)

£1.00

Total Cost

£16.85

£4.21 per serving

Instructions

1.
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.
2.
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.
3.
Remove the shiitake mushrooms from the broth. Slice the rehydrated shiitake and set aside for later use in the nabe.
4.
Add soy sauce, mirin, and sake (if using) to the dashi broth. Adjust seasoning to taste.
5.
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.
6.
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.
7.
Stir in the sliced rehydrated shiitake mushrooms from the broth preparation.
8.
Drizzle with sesame oil. Garnish with chopped scallions.
9.
If using udon noodles, add them to the nabe during the last few minutes of cooking to warm through.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (450g)

295 kcal / 1234 kJ

Carbs

38g

15% of RDA

Fat

11% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

8 g

9% of RDA

Sodium

810 mg

35% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

You can customize the vegetables based on your preference. Spinach, bok choy, or other Asian greens are also great additions.

If you don't have access to wild mushrooms, you can use other varieties like cremini or oyster mushrooms.

Serve the nabe directly from the pot at the table. You can keep it simmering on a portable burner to keep it warm throughout the meal.

For a spicier kick, add a pinch of chili flakes or a small amount of gochujang (Korean chili paste) to the broth.

Leftover nabe broth can be used to make a delicious soup or stock.

Cooking Equipment

Large pot or donabe (Japanese earthenware pot)

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Chef's Tips

You can customize the vegetables based on your preference. Spinach, bok choy, or other Asian greens are also great additions.

If you don't have access to wild mushrooms, you can use other varieties like cremini or oyster mushrooms.

Serve the nabe directly from the pot at the table. You can keep it simmering on a portable burner to keep it warm throughout the meal.

For a spicier kick, add a pinch of chili flakes or a small amount of gochujang (Korean chili paste) to the broth.

Leftover nabe broth can be used to make a delicious soup or stock.

Mushroom Nabe with Assorted Wild Mushrooms and Tofu

Ingredients

Instructions