Japanese Hot Pot with Udon Noodles

This is an adaptation of a recipe seen here.

10 dried shiitake mushrooms rehydrated in 7 cups of hot water (reserve broth for the soup)
two large pieces dried kombu seaweed
3/4 cup mirin
1/2 cup soy sauce
1/2 cup diced carrots
1 sweet potato, cut into 1 inch cubes
2 small purple turnips, cut into 1/2 inch cubes
one tub organic non-GMO tofu, cut into 1 inch cubes

one red bell pepper, cut into 1-inch cubes
1 to 2 cups of Napa cabbage, coarsely chopped
one bunch green onions, cut into 1 inch pieces

one package O'Hana organic precooked udon noodles (enough for two servings)

Remove stems from re-hydrated mushrooms; cut mushrooms in half, or quarter if large. Pour the reserved broth into a large pot (like a Le Creuset dutch oven). Add seaweed, mirin, soy sauce, carrots, sweet potato, and turnips. Bring to a boil on high heat, then reduce heat to medium low and simmer for 5 minutes. Add bell pepper, napa cabbage, green onions, and cubed tofu. Allow added ingredients to heat for 1 minute.

Remove precooked udon from package and place in serving bowls. Add hot pot soup to serving bowls. Allow soup to warm noodles; then, serve.

Serves two with plenty of leftovers for the next day or two.