Winter is upon us! and I am feeling constantly cold this season. This recipe is just what the doctor ordered to get you all warm from the inside!
I am really into discovering recipes right now so It was SO great that Gina was willing to share this one! it is Gina’s take on a Japanese dish she was introduced to whilst on an exchange program!
A bit about Gina
Gina is the lady behind The Multitasking Missus and just like me she has many interests and blogs about them all. I love her blog and she always mixes it up and keeps things interesting! You could find her in the kitchen baking scones one day and hiking in the Rocky Mountains the next. She is all about leading a creative life on a budget which we love at The Mummy Toolbox.
Over to Gina…
Have you ever tried Japanese cooking? Do you like soup? Are you into eating healthy, low calorie food? If you answered yes to any of these questions, then this post is for you!
Today I’m going to share a recipe with you that I learned from one of the best Japanese cooks that I’ve ever met, my host mother.
A few years ago I participated in an exchange program in Osaka, Japan. Through the program I was able to live with a Japanese family. Fortunately for me, I ended up with a fantastic host family.
My host mother is still one of my favorite people ever. She went to such great lengths to provide delicious Japanese style meals that catered to my vegetarian diet. Also, she’d been cooking since she was a small girl, so her food was AMAZING!
One of the things we ate frequently during the winter was nabe. In English it’s usually translated to “hot pot soup.”
This recipe is very popular in Japan during the cold winter months as it warms you right up. Also, it’s recommended to people on a diet because it’s low in calories and very filling. I had to adapt the recipe a lot from what she taught me in her Japanese kitchen due to ingredients, measurements, and cooking tools.
However, I’ve come up with an easy way to recreate this delicious winter staple in the U.S. (and hopefully other countries). You really only need basic kitchen essentials and if you don’t like what I added to my soup, you can always change your ingredients list. So here we go!
- 3 cups diced potatoes
- 1 cup chopped carrots
- Approximately 6.4 oz. udon noodles
- ½ cup chopped onions
- ¾ cup chopped celery
- 1 pkg. firm tofu (14 oz.)
- 3 Tbsp oil
- 11 cups water
- ¼ cup miso paste
- 2 Tbsp soy sauce
- Heat the 3 Tbsp oil over medium high in a large (I mean LARGE) pot on stove.
- Once hot, add in all your chopped and diced vegetables (potatoes, carrots, onions, and celery).
- Cook the vegetables over medium high for four minutes stirring frequently.
- Once all the vegetables are coated in oil and a little bit softer, add in the 11 cups of water and cover the pot.
- Bring to a boil and then simmer over medium heat for approximately 22 minutes.
- At this time, add in the ¼ cup miso paste and 2 Tbsp soy sauce. Stir until combined and then add in the udon noodles.
- Turn the heat down to medium low and simmer for five more minutes (or according to noodle package directions).
- Serve and enjoy! Some of my friends like to add a little Sriracha sauce to spice it up. Personally, I like it without the spice. This recipe is perfect to personalize!
*This recipe makes approximately 10 large servings. Leftovers can be stored in the fridge for up to 3 days.*
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