Name: Fridge Clean-Out Nabe With Mushroom Dashi
Yield: 1 - 2 Servings
Ingredients: 4 dried shiitake mushrooms; 1 4x3" piece dried kombu; 2 oz. dried udon or soba noodles; Kosher salt; 1 Tbsp. mirin (sweet Japanese rice wine); 1 Tbsp. soy sauce; 1 2-oz. piece butternut squash, peeled, halved, seeds removed, sliced ½" thick; 2 small hakurei or baby turnips, trimmed, cut into quarters; A big handful of greens (such as baby bok choy, kale, or Swiss chard), thinly sliced; 4 oz. firm or extra-firm tofu, patted dry, cut into ½"-thick pieces; 1 scallion, white and pale green parts thinly sliced into 2"-long pieces, dark green parts thinly sliced on a diagonal; Toasted sesame oil and shichimi togarashi (for serving)

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Photo by Emma Fishman, Food Styling by Rebecca Jurkevich

When associate editor Christina Chaey is short on time, she opts for a quick nabe, or hot pot, using her beloved Japanese donabe as a catchall for whatever vegetables she needs to use up. The ingredients listed in the recipe are merely suggestions; you could easily use kabocha squash or sliced sweet potatoes in place of the butternut, carrots in place of the turnips, or broccoli florets instead of (or in addition to) leafy greens. The vegan mushroom dashi is made by steeping meaty shiitakes and umami-rich kombu in water overnight (like cold-brew coffee) and useful to have around for making light soups on a whim.

Recipe notes

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