This is a tasty, warm and comforting dish that includes all kinds of ingredients that will warm you up on the cold fall and winter days. The thinly sliced squash, pork, and tofu make a nice combination.
Ingredients
- ½ lb Pork, thinly sliced
- 6 cups filtered water
- 1½ teaspoons dashi
- 1/3 cup Miso
- 4 cabbage leaves, Napa
- 4 green onions, sliced
- ½ of 1 Kabocha squash
- 1 lb Udon noodles
- 4 pcs Aburaage (pouches of tofu)
- dipping sauces your choices
How to Make It
- Scoop seeds from squash, then slice squash into wedges, about ¼ inch slices.
- Bring to a boil a large pot of water. Add the Udon noodles. Cook for about three minutes, then drain.
- In another smaller pot blanch the tofu pouches. Slice tofu into strips.
- In an earthen pot, add water and bring to boil. Add the dashi.
- Combine the stock and Miso in a mixing bowl. Whisk until the Miso has dissolved. Set the bowl aside.
- Add the squash to a pot with water and simmer for about five minutes. Add tofu and cabbage. Add the Udon noodles and cook for another 2 minutes. Add the Miso, stock into the earthen pot, add green onions and stir.
- Add the stock and soup into hotpot and place on the burner on the serving table. Diners can use chopsticks or fondue forks to cook sliced pork and dip it.
