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Make this savory and comforting soup with chewy udon noodles in just one pot to warm up on a cold day!

When the temperature drops outside, I immediately think of putting on a pair of warm, fuzzy socks and making soup. I often pull out my small, single-serve stoneware so everything can be made in one pot, which makes cleanup easy. I alternate between a donabe (Japanese clay pot), or a dolsot (Korean clay pot) because their thickness helps retain heat, keeping the soup hotter for longer. However, you can absolutely make this dish in any type of pot.

This tomato and miso soup is rich in flavor, and its lightness pairs well with thick, chewy udon noodles. To make it a complete meal, bean curd and sliced meat are added for protein, along with bok choy as the vegetable. If you enjoy hot pot or shabu-shabu, you’ll enjoy this dish. It’s highly customizable - you can use whatever add-ins you prefer, such as sliced tofu, leafy greens of your choice, fish balls, mushrooms, or eggs. The ingredients I used can be found at local Asian grocery stores or chain stores like 99 Ranch Market and H Mart.

Dried bean curd: Tofu skin is a low-calorie, high-protein ingredient made from heated soy milk. It absorbs soup beautifully and becomes very flavorful. It is usually sold dried and must be soaked for 30 - 45 minutes to soften before cooking

Frozen udon noodles: Udon noodles can be sold at room temperature or frozen. I recommend the frozen ones because they have better texture and are more fresh.

Thinly sliced meat: This is a popular meat option for hot pots because they cook in just 15 seconds. You can find them in Asian grocery stores, or even make your own if you have a meat slicer at home.

Bok choy: Bok choy is a relatively inexpensive vegetable that is rich in Vitamin A, K, and antioxidants. It absorbs broth well, making it a good vegetable option for soups.

Miso paste: Miso paste is a versatile ingredient made from fermented soybeans. It is salty and nutritious. You may use any miso type for this recipe.

Dashi granules (hondashi): Hondashi is bonito soup stock. It provides a smoky and subtle seafood flavor to dishes and is a staple in Japanese cooking.

How to use stoneware properly:

Stoneware such as donabes and dolsots are perfect for soups but require a bit of maintenance and care, just like cast iron pans. Here are some common tips to care for your stoneware:

• The very first thing you should do with a donabe is to cook rice porridge in it. This process, called seasoning, helps seal the clay with "rice glue" and prevents cracking down the road. To learn more about the process, you may search for Okayu online.
• Avoid rapid temperature changes with stoneware. Do not add boiling water to a cold pot and avoid adding cold water to a hot pot. You should heat stoneware slowly and wash with cool or lukewarm water only when it has cooled down.
• Minimize dry cooking with stoneware as much as possible. A quick stir-fry is fine, but most cooking should involve liquid.
• Avoid soaking stoneware for long periods of time to prevent the pot from absorbing moisture.
• Hand wash only for stoneware.
• Stoneware is typically used over fire. You may use other stove top types, just make sure the manufacturer notes that the stoneware is compatible.