its been a cold snowy weekend in NY, so I was visiting one friend after another doing nabe....
This is from the last one I had, my usual chicken nabe.
This was taken into smaller bowls where we had it with daikonoroshi, ponzu and shichimi making it a mizorenabe.
After the whole charade I put in udon and added miso, and made it misonikomiudon which was faaantastic cus of all the broth and flavor that came out of the pre-existing nabe.
I love how nabe is so versatile and easy yet so nourishing...perfect cold weather food!