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Udon Nabemono

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

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


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


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.


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


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


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


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


Taste broth and readjust seasoning.


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


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