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Udon Nabemono





Yields
4 Servings

Chef Gabriel Woo's Udon Nabemono and avocado toast




Thomas J. Story

 4 ½ cups chicken broth
 1 cup tamari
 ¾ cup sake
 1 tsp dashi powder
 ¾ cup mirin
 2 bunches Bloomsdale spinach
 4 oz shimeji mushrooms, trimmed
 ½ Napa cabbage, roughly chopped
 1 bunch broccolini, trimmed
 2 medium carrots, sliced on bias
 1 lb udon
 1 lb firm tofu, pressed and cut into 1⁄4-inch cubes
 1 scallion, chopped
 Furikake for garnish
1

Add chicken broth to a medium stockpot and bring to a low simmer on medium heat.

2

Add tamari, sake, dashi powder, and mirin, and stir to incorporate. Let the broth simmer 5–10 minutes. Adjust seasoning to your liking.

3

Blanch the spinach and steep 1 minute. Remove and shock in an ice bath. Then remove and squeeze out as much excess liquid as possible from the spinach. Roughly chop and set aside.

4

Add mushrooms to broth and cook 5–10 minutes. Remove to a plate and allow to cool completely.

5

Add cabbage to broth and cook 5 minutes. Remove to a plate and set aside to cool completely.

6

Add broccolini to broth and cook 2–3 minutes until vibrant green. Remove, shock in an ice bath, and set aside.

7

Add carrots to broth, cook 2–4 minutes, remove, then allow to cool on a plate.

8

Taste broth and readjust seasoning.

9

Pack broth, veggies, noodles, and tofu
in separate containers. Seal for easy
transport to a camping trip.

10

When you’re ready to eat, heat up broth in a pot on an induction burner. Add noodles, veggies, and tofu. To serve, ladle into bowls and top with scallions and furikake to taste. Enjoy!

Nutrition Facts

Servings 0