One Pot Cooking Ingredients 1/2 cup Organic carrot 1/2 cup Squash 1/2 cup Onion 4-x 1/8 inch slices fresh Ginger Root 6 soaked Shiitake Mushrooms 200-250grams firm Tofu 1-6 inch piece Kombu Sea Vegetable (Sea Kelp) 1 cup Nappa (Chinese) Cabbage 1/8 cup Spring Onion/ Eschallots Bay Leaves 1 tablespoon Sesame Oil (Optional) 1 packet Whole Wheat Udon noodles Preperation 1. Prepare whole wheat Udon Noodles by placing in boiling water and cook until soft. Save cooking water for stock base. Use Shiitake soaking water and Udon cooking water as stock base for one-pot dish. 2. Cut vegetables into chucks - about 1 inch pieces. 3. Add all ingredients except cabbage to 1 litre of boiling water or stock.  Cook until soft - approximately 7 - 10 minutes. 4. Add cooked noodles and cabbage to one-pot dish and continue cooking until cabbage is the texture you like - approximately 3 - 7 minutes Season one-pot dish stock with soy sauce, tamari or miso to taste. Serve each bowl with plenty of noodles and vegetables and top with chopped Spring Onions/ Eschallots. 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.

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