In Japan, kitsune nabe is a stew made with fried tofu, vegetables and noodles in a miso and dashi broth. This version is not entirely traditional. Usually made with udon noodles, I used shiratake (konjac) noodles. I also used Chinese fried tofu which is not as large or as sweet as the Japanese version. Delicious nonetheless.
To make the stock heat 6 cups of dashi stock. Add 2 tablespoons of mirin, 1 tablespoon of soy sauce and 2 tablespoons of sesame paste – this may look like it doesn’t dissolve into the soup but will eventually emulsify into the stew. Stir 2-3 tablespoons of white or red miso into the stock through a fine mesh strainer to avoid any lumps. Allow the stock to simmer while you prepare your ingredients. First, drain the shirataki noodles and soak them in plenty of water. Cook some eggs in boiling water for 7-8 minutes and shock them in some iced water to stop them cooking. Set aside. Now, to the simmering stock add some sliced or cubed fried tofu, sliced white cabbage and sliced radish or daikon. Next trim the bottom of half a bunch of shimeji mushrooms, separate them and add them to the stew. To serve the stew, drain the noodles and divide them into serving bowls. Ladle the stew over the noodles and top with halved eggs and spring onion (scallion) greens.
*adapted from this recipe
michelle picker cooks 