Japanese Vegetable Hot Pot (Nabe) with Mushrooms and Fresh Greens Recipe
Description
This Japanese Vegetable Hot Pot (Nabe) with Mushrooms and Fresh Greens recipe is the ultimate comfort food. A savory kombu-based broth simmers with earthy mushrooms, crisp napa cabbage, tender tofu, and leafy greens for a nourishing, umami-rich meal. Perfect for cozy nights or sharing at the table with family and friends.
Ingredients (Serves 4)
Broth
- 1 piece kombu (10 cm)
- 6 cups water
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp salt (to taste)
- 1 tbsp miso paste (optional)
Vegetables & Mushrooms
- 4 shiitake mushrooms, sliced
- 1 pack enoki mushrooms, trimmed
- 1 pack shimeji mushrooms, separated
- ½ head napa cabbage, chopped
- 1 bunch mizuna or spinach
- 1 leek, sliced diagonally
- 1 carrot, thinly sliced
- ½ daikon radish, thinly sliced
Protein & Additions (Optional)
- 1 block firm tofu, cubed
- Udon noodles, soba, or rice (to serve)
Garnish & Sauces
- Fresh parsley or green onions
- Ponzu sauce (citrus soy sauce)
- Sesame dipping sauce
Instructions
- Soak kombu in 6 cups water for 30 minutes. Bring to a gentle simmer, remove kombu, then stir in soy sauce, mirin, and salt. Add miso if using.
- Prepare vegetables: slice shiitake, carrot, leek, and daikon. Trim enoki, separate shimeji, chop napa cabbage, wash mizuna/spinach, and cube tofu.
- Arrange vegetables, mushrooms, and tofu in the pot. Pour hot broth over the top.
- Simmer gently for 10–15 minutes until vegetables are tender and flavors develop.
- Ladle broth, vegetables, and tofu into bowls. Serve with rice or noodles and dipping sauces like ponzu or sesame.
Time + Yield
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings