Cozy Hakusai & Tofu Belly-Warming Stew
Vegetarian · 8m+ · en
This ultra-soft and comforting Japanese winter stew uses seasonal napa cabbage (hakusai) and silken tofu. Simmered in mild dashi broth, it's perfectly safe for baby gums and a wonderful introduction to authentic flavors.
- Make homemade sodium-free dashi by soaking a piece of dried kombu (kelp) in cold water overnight in the fridge.
- For babies just starting on textures, you can lightly mash the finished stew with a fork before serving.
- Mix the soft rice directly into the broth to make an all-in-one hearty winter porridge.
- Prep
- 5 min
- Cook
- 10 min
- Servings
- 3
- Age
- 8m+
Ingredients
Watch how it's made
Steps
Rinse the hakusai (napa cabbage) thoroughly and slice the leafy parts into very thin, baby-friendly shreds. Discard the hard lower core, or mince it extremely fine. Grate the carrot.
In a small pot, bring the low-sodium dashi (or kombu water) to a gentle simmer over medium heat. Add the shredded hakusai and grated carrot to the broth.
Cover the pot and let it simmer for 5 to 7 minutes. The cabbage should become almost translucent, incredibly soft, and easily mashable between your fingers.
Gently fold in the silken tofu cubes and the tiny splash of soy sauce (if using). Let it simmer uncovered for 2 more minutes to warm the tofu completely.
Remove from heat and stir in the sesame oil for a subtle, rich aroma. Allow it to cool to a safe temperature before serving alongside the soft rice porridge.
Frequently asked questions
Can I use regular green cabbage instead of hakusai?
Hakusai (napa cabbage) is highly recommended because it cooks down much faster, gets significantly softer, and has a sweeter flavor suited for babies. Regular cabbage will require a much longer boiling time to become safe for gums.
Is soy sauce safe for an 8-month-old?
A tiny fraction of a teaspoon spread across three servings is generally acceptable to introduce flavor, but you can entirely omit it. Using plain kombu dashi provides excellent sodium-free umami.
Can I freeze this stew?
While you can freeze the broth and vegetables, freezing changes the texture of silken tofu, making it porous and spongy. It's best kept in the fridge for up to 2 days.
What you'll need
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