One Pot Cooking

serves 4 people

1/2 cup organic carrot
1/2 cup squash
1/2 cup onion
4-1/8 inch slices fresh ginger root
6 soaked shiitake mushrooms
1/2 lb. firm tofu
1-6 inch piece Kombu sea vegetable
1 cup nappa cabbage
1/8 cup scallions
bay leaves
1 tablespoon sesame oil (optional)
1 package Whole Wheat Udon noodles

Prepare whole wheat udon noodles by placing in boiling water and cook until soft. Save cooking water for broth base.
Use shiitake soaking water and udon cooking water as broth base for one-pot dish.

Cut vegetables into chucks - about 1 inch pieces.
Add all ingredients except nappa cabbage to 2 quarts of boiling water or broth.
Cook until soft -approximately 7-10 minutes.
Add cooked noodles and nappa cabbage to one-pot dish and continue cooking until cabbage is the texture you like - approximately 3-7 minutes

Season one-pot dish broth with soy sauce, tamari, or miso to taste.
Serve each bowl with plenty of noodles and vegetables and top with chopped scallions.

Pickle Platter
Arrange tastefully on an attractive platter: an assortment of green and black olives, dill pickles, takuan pickle, umeboshi, soy cheese, sauerkraut, and toasted almonds.