japanesenabevegantofunapa cabbageudonhotpotweeknight

Hakusai Nabe

Name: Hakusai Nabe
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 900 ml water; 10 g kombu; 40 g white miso; 15 ml soy sauce; 400 g napa cabbage; 300 g firm tofu; 120 g fresh shiitake mushrooms; 80 g carrot; 60 g spring onion; 200 g udon noodles; 5 ml toasted sesame oil; 6 g toasted sesame seeds

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.

30 min

2 servings

414 kcal

Japanese

Ingredients

Broth

900 mlwater
10 gkombu
40 gwhite miso
15 mlsoy sauce

Hotpot vegetables and tofu

400 gnapa cabbage
300 gfirm tofu
120 gfresh shiitake mushrooms
80 gcarrot
60 gspring onion

To finish

200 gudon noodles
5 mltoasted sesame oil
6 gtoasted sesame seeds

Instructions

1
Wipe the kombu clean with a dry cloth if needed. Put the water and kombu into a medium pot and let it stand while you prepare the vegetables; this quick soak helps extract flavor fast. Cut the napa cabbage into 4-5 cm pieces, slice the tofu into large cubes, remove shiitake stems and halve any large caps, slice the carrot thinly on the bias, and cut the spring onion into 4 cm lengths.
2
Set the pot over medium heat and bring the kombu water to just below a simmer; remove the kombu just before the water boils to keep the broth clean and not slimy. Ladle a little hot broth into a bowl, whisk in the white miso until smooth, then stir it back into the pot with the soy sauce.
3
Add the carrot, shiitake mushrooms, and the thick white parts of the spring onion first. Simmer gently for 3 minutes so the harder vegetables start to soften without clouding the broth.
4
Add the napa cabbage and tofu, nestling them into the broth rather than stirring hard so the tofu stays intact. Cover and simmer gently for 5-6 minutes, until the cabbage is tender but still bright and the tofu is heated through.
5
Add the udon noodles and the green parts of the spring onion. Simmer for 2-3 minutes, or according to the noodle package if needed, until the noodles are hot and loosened. Taste the broth and adjust with a splash more water if it seems too strong.
6
Finish with the toasted sesame oil and toasted sesame seeds. Serve immediately in deep bowls, making sure each portion gets noodles, tofu, mushrooms, cabbage, and plenty of broth.

Nutrition per serving

414 kcal

Calories

20g

Protein

42g

Carbs

18g

Fat

Fiber

Notes

•For a fully vegan version, use kombu-based dashi or the quick kombu broth here; avoid bonito-based dashi.
•If you like a stronger broth, add 1-2 extra teaspoons of miso, dissolved in hot broth before stirring in.
•Udon can be replaced with cooked rice added at the end, or omitted for a lighter hotpot.
•Keep the heat gentle once the miso is added; boiling hard can dull its aroma.
•You can serve with shichimi togarashi or extra soy sauce at the table if desired.

Background

Nabe is a broad category of Japanese one-pot dishes designed for communal eating, especially during colder months. Hakusai, or napa cabbage, is a classic winter hotpot ingredient in Japan because it becomes sweet and tender when simmered. Simple vegetable-and-tofu nabes are common home cooking, valued for being economical, comforting, and easy to adapt.

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