Ingredients

(for medium-size Classic-style Donabe) - 2 servings

3 cups  dashi stock

2 tablespoons  sake

1 tablespoon  light soy sauce

2.5 tablespoons  miso

4-6 leaves  cabbage, cut into strips

4  shiitake mushrooms,  quartered

2 servings of cooked udon or frozen udon

1/2 to 1 tablespoon  grated ginger

Your choice of condiment(s) such as mitsuba (Japanese parsley), shichimi, sliced scallions, etc.

Procedure

1. 1.Combine the dashi stock, sake, and soy sauce in the donabe.  Once the broth starts to boil, reduce the heat to simmer.
   

2. 2.Add the cabbage and mushrooms and simmer for 3-4 minutes or until they are soft.
   

3. 3.Dissolve the miso paste in the broth by using a whisk.
   

4. 4.Add the cooked udon and stir. (if you are using the frozen udon, you don’t need to defrost it before adding to the donabe. Just add it frozen and wait until the noodles are heated through.)
   

5. 5.Once the broth starts to simmer again, add the grated ginger and stir.  Turn off the heat and close with the lid.
   

6. 6.Bring the donabe to the table and serve immediately.  Enjoy with your choice of condiment(s).