This light, comforting hotpot combines sweet napa cabbage, silky tofu, earthy shiitake, and chewy udon in a savory miso-kombu broth. It is warming and deeply satisfying while still feeling clean and delicate, making it an ideal beginner-friendly weeknight meal.

Soft udon noodles are coated in a velvety sauce made with white miso, cream, and garlic. Spring onions add freshness, while a little truffle oil gives this quick dish an intense, elegant aroma.

Chewy udon noodles are stir-fried with tender, browned beef, onions, and a glossy soy-sesame sauce. Ginger, garlic, vinegar, and chili add depth, freshness, and a pleasantly spicy kick.