Natto Mushroom Hot Pot

Cut the kombu to a manageable size. Trim the bottoms of the shiitake and brown enoki and reserve them for the dashi. Combine kombu, water, and trimmings in a pot to soak.

Score the shiitake caps decoratively, and tear or cut the other mushrooms (maitake, shimeji, nameko, brown enoki) into bite-sized pieces.

Roughly chop the napa cabbage starting from the inside, and cut the tofu into bite-sized cubes. Cut the scallions into 5 cm pieces and thin rounds, separately.

Heat the soaking pot. Just before boiling, remove the kombu and trimmings. Add the katsuobushi and simmer over low heat for 3-4 minutes; remove (and lightly squeeze) when the dashi is ready.

Add the miso and mirin to the dashi and stir until the miso dissolves. Taste and adjust with salt if needed.

Arrange the reserved mushroom stems, tofu, napa cabbage, and prepared mushrooms in the broth.

Add the nameko and natto, cover, and simmer about 5 minutes until the ingredients are tender and the flavor melds.

Scatter the chopped scallion on top and serve while warm.

(Finishing course) Add flat noodles to the leftover broth along with the natto sauce packet and sesame oil; simmer.

Once the noodles are well coated and the broth is glossy, serve and toss while hot.