Maitake Mushroom Hot Pot (Nabe)

Serves: 4 | Prep Time: 20 minutes | Cook Time: 12 minutes
Maitake Mushroom Hot Pot (Nabe)


  • 4 cups water, including reserved maitake soaking water
  • 2 cups Eden Maitake Mushrooms, 1 package, soaked 20 minutes in 2 cups warm water, reserve soaking water
  • 1 cup green onions, sliced into 2 inch lengths
  • 1 pound organic tofu, rinsed and cubed
  • 2 cups Chinese cabbage, chopped
    or spinach
  • 1/2 cup carrots, julienned
  • 1 Tbsp Eden Shoyu Soy Sauce, or to taste
    or wheat free Eden Tamari Soy Sauce


Place the water, including the maitake soaking water in a soup pot. Chop the maitake, add to the pot, cover and simmer over medium low heat for 5 minutes. Reduce heat to low, add shoyu and tofu. Simmer 3 to 4 minutes. Add green onions, carrots and Chinese cabbage or spinach. Simmer 1 minute. Serve as is for a light soup or as a broth over any precooked Eden Soba, Udon, Kuzu Pasta, Bifun (rice) pasta or Mung Bean Pasta (harusame).

Note: if using a nabe (clay/earthenware) pot, use low heat as the pot may crack if the heat is too high.

For a spicier version, add 1 Tablespoon of freshly squeezed ginger juice or add 1/4 teaspoon of cayenne to the soup just before serving. Garnish each bowl with Eden Shake, Bonito Flakes and Eden Nori.

NOTE: For a Gluten Free recipe substitute Eden Tamari Soy Sauce or a bit of Eden Sea Salt to taste in place of Eden Shoyu Soy Sauce.

Nutritional Information

Per serving - 170 calories, 5 g fat (19% calories from fat), 38 g protein, 15 g carbohydrate, 7 g fiber, 0 mg cholesterol, 295 mg sodium

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