Winter Stew With Daikon

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Winter Stew With Daikon

 

8 dried shiitake mushrooms

1/3 lb. udon noodles

2 scallions, chopped

1 carrot, chopped

5 cabbage leaves, chopped

4 fresh water chestnuts, halved

5 ounces medium tofu, cubed

4 cups stock

salt

1 tsp. soy sauce

1 tsp. mirin

8 pieces peeled daikon, 1/2 " thick

 

Soak mushrooms in hot water for half an hour. Drain; cut off hard stems, cut in

half.

Cook udon according to package. Drain immediately. Put in bowl of cold water.

Combine the stock, salt, soy sauce and mirin in a pot. Heat the stock. Add

veggies. Cook until tender. Add noodles and tofu and cook until they're just

heated through. Serves 4.

 

 

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