First I made a stock with dried konbu and dried bonito flakes. I simmered it on medium for 20 minutes and then let it sit for an hour before I strained out everything. I added some soy sauce, red miso paste, sake, and mirin to the already umami broth. I brought the broth back up to a boil in a clay pot and added mung bean noodles, chicken, boy choy, lotus root, cabbage, drumstick mushrooms, shitake mushrooms, carrots, chives and tofu. Once everything is cooked through it's ready to eat!
February 02, 2009
Nabe, it's what's for dinner
First I made a stock with dried konbu and dried bonito flakes. I simmered it on medium for 20 minutes and then let it sit for an hour before I strained out everything. I added some soy sauce, red miso paste, sake, and mirin to the already umami broth. I brought the broth back up to a boil in a clay pot and added mung bean noodles, chicken, boy choy, lotus root, cabbage, drumstick mushrooms, shitake mushrooms, carrots, chives and tofu. Once everything is cooked through it's ready to eat!
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It looks so yummy and healthy!
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