Hoto

3” piece of kombu
3 – 4 dried shiitakes, soaked and sliced
kabocha squash, cut in large pieces
carrots, cut in large pieces
daikon, cut in large pieces
burdock, cut in matchsticks
chinese or napa cabbage, cut in large pieces
scallions, sliced
udon noodles or other pasts, precooked
water
miso

OTHER OPTIONAL INGREDIENTS:
taro potato, cut in large pieces
jinenjo root, cut in large pieces
lotus root, thinly sliced
leeks, cut in large pieces
cabbage, cut in large pieces
fresh mushrooms
fresh sprouts
fresh tofu, or dried tofu that has been soaked and cut
tempeh, cut in large pieces
sliced mochi

1. In a large nabe pot, place the kombu, the shiitake, and the root and round vegetables. Cover the vegetables with water.

2. Bring to a boil, lower the flame. Cover and cook for 20 to 30 minutes or until the vegetables are soft.

3. Add the noodles and green leafy vegetables. Cook 3 – 5 minutes.

4. Dilute miso with some of the broth and add to the dish together with the scallions. Simmer for 3 minutes before serving.


NOTE: If you are using mushrooms, tempeh or dried tofu, add them at the beginning. If you are using fresh tofu, sprouts or mochi, add them together with the leafy greens, toward the end.



http://www.minadobic.org/internalremedies.php