Nabe (nah-bay) is a popular winter food in Japan. It’s basically a combination of a soup and a stew. The contents are lots of fresh vegetables, and possibly fish or meat of some kind. The soup is often a simple broth to allow the contents of the nabe to shine. After eating most (or all) of the nabe, the leftover broth can be cooked with some cooked rice, a bit of seasoning, and perhaps a raw egg mixed in. The result is delicious because it has all the flavours of the foods that were cooked in the broth.There are endless variations of nabe, and so I don’t think the nabe we had tonight is a new creation. It is perhaps unusual for many people and it’s probably the first time we’ve made it for our family. The tastes of our nabe however are not new for my family.Our family has a love of tom yam kung, the famous Thai food/soup. We often buy a tom yam kung paste which we use when cooking various foods. Tonight we used it as a base for our nabe.I also added some Thai yellow curry paste and coconut milk to the nabe. Various vegetables and chicken pieces were added, and slowly the nabe cooked away. Rice noodles were added along with some tofu, and after everything was cooked up it was ready to eat.Everyone had numerous bowls of this nabe and it’s warmth was welcome on this cold day. There’s a little bit leftover from tonight’s nabe, but I will wait until tomorrow at lunch until I (or maybe someone else?) will finish it off. Tum-tum is happy.