Yamanashi Miso Vegetable Flat Noodle Hot Pot

Prepare the vegetables: Peel and slice the carrot and daikon into thin rounds or half-moons. Cut the napa cabbage into bite-sized pieces. Remove stems from shiitake mushrooms and slice if large. Slice green onions diagonally. If using aburaage, cut into strips.

Prepare the dashi: In a large pot, bring the kombu dashi to a gentle simmer. Add the sake and mirin.

Add harder vegetables: Add the daikon and carrot to the simmering dashi. Cook for 5-7 minutes until slightly tender.

Add noodles and softer ingredients: Add the hoto noodles, napa cabbage, shiitake mushrooms, and aburaage (or firm tofu) to the pot. Cook for another 7-10 minutes, stirring occasionally, until the noodles are tender and the vegetables are cooked through.

Dissolve miso: Ladle a small amount of the hot broth into a bowl, add the red miso, and whisk until fully dissolved. Pour the dissolved miso back into the pot and stir gently to combine. Do not boil vigorously after adding miso to preserve its flavor and probiotics.

Serve: Garnish with sliced green onions and serve immediately in individual bowls directly from the hot pot.