Vegan Kombu Dashi Nabe with Tofu, Wakame, and Winter Squash

A light yet satisfying vegan nabe featuring delicate silken tofu, mineral-rich wakame seaweed, and the sweetness of seasonal winter squash, all simmered in a flavorful kombu dashi broth. A healthy and comforting meal perfect for a cold winter evening.

Prep Time

15 minutes

Total Time

45 minutes

Calories

225 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.49/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

4inchKombu(Dried kombu seaweed)

£1.50

6cupsWater(Filtered water is best)

1poundWinter Squash(Butternut, kabocha, or acorn squash, peeled, seeded, and cubed)

£1.20

1blockSilken Tofu(Soft or silken tofu, drained)

£1.00

0.3cupDried Wakame Seaweed(Rehydrated in warm water for 10 minutes, then drained and roughly chopped)

£0.75

2tablespoonsSoy Sauce(Use gluten-free soy sauce (tamari) if needed)

£0.10

1tablespoonMirin(Sweet rice wine)

£0.20

1tablespoonSake (optional)(Dry sake adds depth of flavor)

£0.30

2stalksGreen Onions(Thinly sliced, for garnish)

£0.50

1teaspoonSesame Oil(For flavor (optional))

£0.15

To tasteShichimi Togarashi (optional)(Japanese seven-spice blend, for garnish)

£0.25

Total Cost

£5.95

£1.49 per serving

Instructions

1.
Prepare the Kombu Dashi: Wipe the kombu with a damp cloth to remove any excess salt. In a large pot or Dutch oven, combine the kombu and water. Let it sit for at least 30 minutes (or up to 2 hours) to infuse the water.
2.
Heat the Dashi: Place the pot over medium heat and bring the water to a gentle simmer. Do not boil. Once simmering, remove the kombu from the pot.
3.
Add Winter Squash: Add the cubed winter squash to the dashi broth and simmer for 15-20 minutes, or until the squash is tender.
4.
Season the Broth: Stir in the soy sauce, mirin, and sake (if using). Taste and adjust seasoning as needed.
5.
Add Tofu and Wakame: Gently add the silken tofu, cut into bite-sized pieces, and the rehydrated wakame to the nabe. Simmer for another 2-3 minutes, just until heated through. Be careful not to overcook the tofu.
6.
Serve: Ladle the nabe into bowls and garnish with sliced green onions, a drizzle of sesame oil (if using), and a sprinkle of shichimi togarashi (if using).

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My Notes

Nutrition Information

Nutrition per serving (450g)

225 kcal / 941 kJ

Carbs

27g

10% of RDA

Fat

11% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

7 g

8% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

For a richer dashi, you can steep the kombu overnight in the refrigerator.

Adjust the amount of soy sauce to your taste. If you prefer a lighter flavor, use less.

Feel free to add other vegetables such as mushrooms, daikon radish, or carrots to the nabe.

Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop.

Cooking Equipment

Large Pot or Dutch Oven

Knife

Cutting Board

Wine Pairings

No wine pairing suggestions available for this recipe.

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