Kabocha udon winter stew from Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook (page 275) by Isa Chandra Moskowitz and Terry Hope Romero

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute firm silken tofu for fried tofu pouches; maple syrup for mirin; and sugar pumpkins, acorn squash, delicata squash, or butternut squash for kabocha squash.

  • britt on March 30, 2011

    Used (store-bought) fried tofu. This was awesome the first day but didn't keep. I used delicata instead of kabocha, and the delicata squash became mealy when leftover. I don't know if this would happen with kabocha? I'll still make it again. Update: I've made this twice more with delicata squash. So far, it is my favorite use for delicata, but delicata is easy to overcook. Last time, the squash was cooked in 10 minutes. So was everything else, so that worked out.

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