Our fave blogger Nicole sent us this post when we were still rocking that barely cold Fall weather. Now that the temp has dropped, you should really rock out her recipe. Link to the full post filled with fab photos — at Tiny Kitchen BK, followed by a post on how to eat the noodles
Although it isn’t all THAT cold in NYC, it’s chilly enough to break out the dotanabe (hot pot cooking vessel) and make a delicious soup. I couldn’t believe my luck to get mizuna greens from the CSA!
To make this soup, you’ll need:
- 1/2 Medium Carrot, sliced in fourths
- 1/2 Block Packaged Tofu (whatever consistency you like. For this hot pot, I like firm or medium) cut into squares
- 250g Thinly Sliced Beef (you can get it at the butcher if you call ahead if there aren’t any Asian groceries around)
- Enoki and/or shimeji mushroom, bottom cut off and separated
- 1/2 cup sake
- Kombu (Dried Kelp) to flavor
- 1 Bunch Mizuna Greens
In a skillet, dutch oven, nabe pot or any wide and deep cooking vessel, place the kombu sheet inside then pour 1.5 – 2 cups water and 1/2 cup sake. Turn on the heat to medium high. Place the carrot and tofu in the skillet in sections, then add the mushrooms in its own section.
When the carrots have softened and the broth is at a light boil, add the mixing greens along the side of the skillet. Lay the strips on meat on top and let it cook until done. Remove from heat and serve with cooked udon noodles (and raw egg if you’re lucky enough to have access to pasture raised farm fresh eggs).