Mushroom (Kinoko) Tofu Nabe

A very simple one-pot meal with a Japanese influence. The tofu in this recipe has been frozen, defrosted and all the liquids removed before cooking. This helps the tofu to absorb the stock during cooking and enhances the flavour as well as texture.

This is so easy and can be a much heartier meal if you prefer with the additions of meats, fish or poultry pieces. Or a truly vegetarian meal by changing the chicken stock to vegetable stock.

Ingredients : serves 3-4

3 small sized king mushrooms

2 fresh shitake mushrooms

1/2 daikon or white radish

1 small carrot

1 stalk leek

1 piece of kombu (Japanese seaweed)

1 piece soft tofu

1 1/2 cups chicken stock

soba (2 person portion)

salt & white pepper


  • Place the tofu in the freezer until it is completely frozen. Remove from the freezer and allow to defrost at room temperature. Squeeze out all the liquids and cut the tofu into chunks. It should look and feel like a piece of sponge.
  • Dice the carrots, daikon and mushrooms.
  • Slice the leek into diagonal pieces.
  • Place the cut vegetables, tofu, kombu and chicken stock into a claypot. (You can cook this is a pot or saucepan if you do not have a claypot)
  • Add about 1 1/2 cups of water to the above and bring to a boil.
  • Lower to simmer and cook until the vegetables are soft.
  • Add the soba to cook and more water if needed.
  • Season with salt & pepper.
  • 20191106_2026187468312937112820498.jpg

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