Reviews (1) Add Rating & Review 7 Ratings 5 star values: 3 4 star values: 2 3 star values: 1 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: 5 stars 01/07/2013 Ever since I discovered kabocha squash, I have been looking for healthy ways to incorporate it. This soup is amazing: hearty but on a light side, the mushroom broth and kombu hit the umami spot, and the wonderful mix of veggies is very satisfying. Whenever I don't have taro on hand, I just use potatoes. I substitute napa cabbage with regular white or savoy cabbage. In a pinch, I use any mushrooms, like oyster, cremini, etc. The dish still comes out great. Do give it a try.
Back to Kabocha Pumpkin Hot Pot All Reviews for Kabocha Pumpkin Hot Pot - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 5068_010510_hotpot.jpg
Ingredients Ingredient Checklist 8 pieces dried shiitake mushrooms 1/2 cup soy sauce 1/2 cup mirin 2 (6-inch) pieces kombu 1/2 kabocha pumpkin (about 1 pound), seeded and cut into bite-size pieces 4 ounces daikon, peeled, halved lengthwise, and cut into 1/2-inch-thick slices 3 small taro roots (about 1/2 pound), peeled and quartered lengthwise (quarters halved if more than 2 inches long) 1 medium carrot (about 4 ounces), peeled, halved lengthwise, and cut into 1/2-inch-thick slices 1 negi, sliced on the bias into 1-inch pieces 4 ounces napa cabbage, sliced 3 1/2 ounces shimeji mushrooms, trimmed and pulled apart 1 pound (2 blocks) frozen, precooked udon noodles, or 8 ounces dried Shichimi togarashi, for garnish
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 5068_010510_hotpot.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
5068_010510_hotpot.jpg
5068_010510_hotpot.jpg
Ingredients
Ingredients
- 8 pieces dried shiitake mushrooms 1/2 cup soy sauce 1/2 cup mirin 2 (6-inch) pieces kombu 1/2 kabocha pumpkin (about 1 pound), seeded and cut into bite-size pieces 4 ounces daikon, peeled, halved lengthwise, and cut into 1/2-inch-thick slices 3 small taro roots (about 1/2 pound), peeled and quartered lengthwise (quarters halved if more than 2 inches long) 1 medium carrot (about 4 ounces), peeled, halved lengthwise, and cut into 1/2-inch-thick slices 1 negi, sliced on the bias into 1-inch pieces 4 ounces napa cabbage, sliced 3 1/2 ounces shimeji mushrooms, trimmed and pulled apart 1 pound (2 blocks) frozen, precooked udon noodles, or 8 ounces dried Shichimi togarashi, for garnish
Directions
Place shiitake mushrooms in a large bowl and add 5 cups of water. Cover and let stand at room temperature for 5 hours.
Strain liquid into a large bowl, reserving both liquid and mushrooms. Trim stems and discard; cut caps in half and set aside. Add soy sauce and mirin to bowl with mushroom liquid; set aside.
Place kombu on the bottom of a 4 1/2- to 5-quart Japanese clay donabe or cast-iron pot. Top with pumpkin, daikon, taro, carrot, negi, cabbage, shimeji mushrooms, and reserved halved shiitake mushrooms. Add mushroom liquid mixture.
Cover pot and bring to a boil over high heat. Reduce heat to medium and simmer for 10 minutes. Uncover and add noodles; let simmer until noodles are tender, about 10 minutes more. Serve immediately garnished with shichimi togarashi.
Reviews (1)
Add Rating & Review 7 Ratings 5 star values: 3 4 star values: 2 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: 5 stars 01/07/2013 Ever since I discovered kabocha squash, I have been looking for healthy ways to incorporate it. This soup is amazing: hearty but on a light side, the mushroom broth and kombu hit the umami spot, and the wonderful mix of veggies is very satisfying. Whenever I don't have taro on hand, I just use potatoes. I substitute napa cabbage with regular white or savoy cabbage. In a pinch, I use any mushrooms, like oyster, cremini, etc. The dish still comes out great. Do give it a try.
Reviews (1)
Add Rating & Review 7 Ratings 5 star values: 3 4 star values: 2 3 star values: 1 2 star values: 1 1 star values: 0
Add Rating & Review
7 Ratings 5 star values: 3 4 star values: 2 3 star values: 1 2 star values: 1 1 star values: 0
7 Ratings 5 star values: 3 4 star values: 2 3 star values: 1 2 star values: 1 1 star values: 0
7 Ratings 5 star values: 3 4 star values: 2 3 star values: 1 2 star values: 1 1 star values: 0
5 star values: 3 4 star values: 2 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: 5 stars 01/07/2013 Ever since I discovered kabocha squash, I have been looking for healthy ways to incorporate it. This soup is amazing: hearty but on a light side, the mushroom broth and kombu hit the umami spot, and the wonderful mix of veggies is very satisfying. Whenever I don't have taro on hand, I just use potatoes. I substitute napa cabbage with regular white or savoy cabbage. In a pinch, I use any mushrooms, like oyster, cremini, etc. The dish still comes out great. Do give it a try.Martha Stewart Member
Rating: 5 stars 01/07/2013
Ever since I discovered kabocha squash, I have been looking for healthy ways to incorporate it. This soup is amazing: hearty but on a light side, the mushroom broth and kombu hit the umami spot, and the wonderful mix of veggies is very satisfying. Whenever I don’t have taro on hand, I just use potatoes. I substitute napa cabbage with regular white or savoy cabbage. In a pinch, I use any mushrooms, like oyster, cremini, etc. The dish still comes out great. Do give it a try.
Rating: 5 stars
All Reviews for Kabocha Pumpkin Hot Pot
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Kabocha Pumpkin Hot Pot
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
