(for large size “Miso-shiru Nabe”) 

1 cup  dry soybeans, rinsed and soaked in 1 liter of water overnight (12 hours)

1 tablespoon  sesame oil

1/4 cup  carrot, cut into small dice

1/3 to 1/2 oz  dry hijiki seaweed, rehydrated and rinsed

1/2 pound  shirataki (konnyaku) noodles, rinsed and cut into bite-size length

4  dry shiitake mushrooms, rehydrated, stems removed, cut into small dice

1 cup  konbu dashi stock or the water used for rehydrating dry shiitake

1/4 cup  sake

2 tablespoons  mirin

1/2 tablespoons  sugar

2.5 tablespoons  soy sauce


  1. 1.Bring the soybeans and water over high heat in a pot.  As soon as the water starts boiling, reduce the heat to simmer.  Skim any floating bean shells or scum as necessary.  Simmer for 30-45 minutes or until the beans are tender crisp.

  2. 2.Drain and rinse the beans with warm water.

  3. 3.In the “Miso-shiru Nabe”, heat the sesame oil over medium-high heat.

  4. 4.Add the cooked soybeans, carrot, hijiki, shrataki, and shiitake mushrooms.  Saute for 2-3 minutes.

  5. 5.Add the dashi stock, sake, mirin, sugar, and soy sauce.

  6. 6.Bring to boil and reduce the heat to simmer.  Line the surface with a piece of parchment paper or aluminum foil.

  7. 7.Cover with the lid and simmer for 30-45 minutes or until the beans are very tender.

  8. 8.Turn off the heat and let it rest for 10 minutes.


To achieve even better “integrated flavor”, let the cooked mixture rest for 3 hours and reheat to serve.

Soybean Stew (“Gomoku-ni”)

Very rustic and healthy “shojin-style” dish

Printable viewSoybean_Gomoku-ni_files/Soybean%20Gomoku-ni.pdf
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The beans become so fluffy after simmering in the donabe.