Natto Nabe (modified)

Serves two
Preparation time: 25 minutes

A vegan one-pot nabe recipe, easy to make any night! Originally found on YOKOTARO's
Twitter as a recipe he linked, modified for simplicity, keepability, and
deliciousness.

Soup base
1 garlic clove
1/2 tbsp ginger
1 tbsp small green onion
Stalks of shiitake mushrooms
2 packs natto
1 tsbp cooking oil
1 tsbp sake
1 tsp dashi powder
Water

Fillings
100g shiitake mushrooms
100g enoki mushrooms
150g pack of tofu
100g rice noodles of your choice
Pea sprouts 豆苗
Chinese cabbage

Dipping sauce
Soy milk
Sesame seeds
Shichimi
Small green onion
Sauce and mustard from natto packet
Ponzu

1. Mince the garlic, ginger, and small green onion. Remove stalks from the shiitake
mushrooms and mince.
2. On medium heat, add the cooking oil to a pot. Once it is heated, add the garlic,
ginger, green onion, shiitake mushroom stalks, and natto. Reserve the sauce and
mustard that comes with the natto. Keep stirring while frying to prevent burning.
3. When the natto and other ingredients have been well incoporated and browned,
deglaze the pot using the sake. Add the dashi and mix well.
4. Add water to the pot and deglaze again. Heat for about 8-10 minutes or until the
soup is boiling. Meanwhile, chop up the rest of the ingredients into bite sized
pieces.
5. When the soup has reached a boil, add in the rest of the ingredients. Add the
noodles according to the instructions on the package. Cook for another 10 minutes
total. Add in the pea sprouts at the last minute to prevent overcooking.
6. Meanwhile, prepare the dipping sauce in serving bowls. Add the sauce and mustard
from the natto packet.
7. It's ready to eat!!

Extra notes:
- I normally cook with half the filling ingredients amount as written, then the
next day top up the soup base with more water and use the remaining filling
ingredients for another meal.
- 50g noodles per serving is about half a normal noodle packet serving because I'd
rather get full on the vegetables instead, but you can adjust any of the fillings
to your own liking and appetite. I've also had left-over rice instead!
- Dashi is typically made of fish but I use a konbu-dashi to keep it vegan.

Other filling suggestions

Carrot, daikon, kabocha, bean sprouts, spinach, chives, or any other typical nabe
vegetables and mushrooms
Konnyaku, mochi, sliced atsuage

Other dipping sauce suggestions

Chilli oil, Lao Gan Ma, fish sauce, extra natto sauce (you can buy a separate
bottle of just the natto sauce at the supermarket)