Hatcho Miso Udon Hot Pot

Ingredients

• 1/4 cup (60 ml) hatcho miso
• 2 tablespoons mirin
• 3 cups (720 ml) kombu & shiitake dashi or your choice of dashi
• 4 oz (120 g) kabocha, cut into bite-size pieces
• 4 oz (120 g) your choice of mushroom (such as shimeji or enoki), trimmed
• 2 green onions, thinly-sliced at an angle
• 2 servings udon noodles
• 4 oz komatsuna (Japanese spinach) or bok choy, cut into bite-size
• 2 teaspoons finely grated ginger
• Shichimi togarashi, for serving