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Pumpkin Nabe


  • Author: Tiffany Bui | https://tiffanybee.com
  • Total Time: 30

Ingredients

Scale
  • 1/2 Kabocha (Japanese pumpkin), chopped into 3 inch chunks
  • 1/2 Napa cabbage, chopped into 2-3 inch pieces (about 34 cups)
  • 1/2 white onion, sliced about half inch
  • 8 cups vegetable broth
  • 1 stalk enoki, washed & based removed
  • 4 sprigs green onions, chopped
  • 1 cup spinach
  • 1 stalk beech, Shimeji, or oyster mushrooms, washed & based removed
  • 2 Tbsp wakame
  • 2 Tbsp ponzu sauce or soy sauce
  • 3 cloves garlic, minced or crushed
  • 1 Tbsp sesame oil
  • 3 servings of soba
  • Goma sauce to dip
  • Ponzu sauce to dip
  • salt to taste

Instructions

  1. 1. In a large stock pot, bring vegetable broth to a rolling boiling on medium high heat. Add garlic, onions, wakame, & kabocha.
  2. 2. In another small sauce pan, bring water to a boil on medium high heat. Add soba noodles into the water & cook for about 6-7 minutes or until the noodle is soft. Drain, rinse the noodles, & set aside for later consumption.
  3. 3. Return to the stock pot. When the onions have become translucent & have significantly softened, add the remaining vegetables of napa cabbage, spinach, & the mushrooms. In about 3 minutes, add the ponzu sauce, scallions, salt (if it needs any), & sesame oil. Stir gently & remove from heat. Serve atop noodles or rice with dipping dishes with ponzu sauce & goma sauce.

Notes

  • If you have a difficult time chopping up the kabocha, place it in a large pot of boiling water. Boil it until it becomes soft & use the water as the broth. Season it well with a vegetable bouillon cube or any vegetable powder stock you have. Feel free to top this with ichimi togarashi!
  • Prep Time: 10
  • Cook Time: 20

Nutrition

  • Serving Size: 6
  • Calories: 163
  • Sugar: 2
  • Sodium: 1499
  • Fat: 4
  • Saturated Fat: 1
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 27
  • Protein: 7
  • Cholesterol: 0