Cozy Hakusai & Tofu Belly-Warming Stew

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.