Japanese Udon with Mushroom-Soy Broth with Stir-fried Mushrooms and Cabbage (Vegan)
You can never have too many side dish recipes, so give Japanese Udon with Mushroom-Soy Broth with Stir-fried Mushrooms and Cabbage (Vegan) a try. This recipe makes 2 servings with 227 calories, 7g of protein, and 15g of fat each. For $2.43 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It is brought to you by Serious Eats. 948 people have tried and liked this recipe. A mixture of fresh mushrooms, morel mushrooms, udon noodles, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a rather inexpensive recipe for fans of Japanese food. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes roughly 1 hour. Overall, this recipe earns a good spoonacular score of 73%. Similar recipes are Udon With Mushroom Broth, Cabbage, And Yams, Udon with Mushroom Broth, Cabbage, and Yams, and Udon Noodles with Shiitake Mushrooms in Ginger Broth.
Servings: 2
Ingredients:
4 ounces mixed small fresh mushrooms (shiitake, shimeji, oyster, and enoki are all good options), trimmed, stems and scraps reserved
2 cloves garlic, smashed
1 (4-inch) piece of kombu (see note above)
Kosher salt
2 tablespoons mirin (see note above)
1/2 ounce dried morel mushrooms (see note above)
1/2 ounce dried woodear mushrooms (see note above)
1 cup napa cabbage, cut into 3/4-inch strips
8 scallions
2 tablespoons soy sauce
2 to 4 pieces fried tofu (see note above)
2 servings fresh or dried udon noodles
2 tablespoons vegetable oil, divided
1 small yellow onion, skin-on, split in half
Equipment:
sauce pan
slotted spoon
pot
bowl
sieve
frying pan
wok
Cooking instruction summary:
Procedures 1 Combine woodear and morels mushrooms in a medium saucepan and cover with 1 1/2 quarts water. Bring to a boil over high heat, then remove from heat and let rest 10 minutes while mushrooms rehydrate. Remove mushrooms with a slotted spoon and set aside. Add fresh mushroom scraps and stems, botton 1-inch of scallions, garlic cloves, onion, and kombu to pot. Bring to a boil and reduce to a sub-simmer. Cook for 20 minutes. 2 Meanwhile, rip out the tough central stems from the woodear mushrooms and discard. Slice woodears and morels into strips and transfer to a small bowl. Slice fresh mushrooms and add to bowl (if using enoki, reserve separately). Finely slice remaining scallion tops and set aside. 3 When broth is simmered, strain through a fine mesh strainer and return to pot, discarding solids. Add soy sauce and mirin and season to taste with salt. You should have about 1 quart of broth. Keep warm. 4 Heat 1 tablespoon vegetable oil in a wok or a 12-inch skillet over high heat until lightly smoking. Add mushrooms (except for enoki, if using) and stir-fry until lightly browned and completely tender, about 2 minutes. Season to taste with salt and transfer to a plate. Add remaining tablespoon oil and heat until lightly smoking. Add cabbage and stir-fry until tender and charred in spots, about 2 minutes. Season to taste with salt. Transfer to plate with mushrooms. 5 Cook udon in boiling water according to package directions, adding fried tofu to the water as they cook to heat. Strain and divide noodles between two serving bowls. Pour hot broth over noodles. Top with chopped scallions, stir-fried mushrooms and cabbage, raw enoki (if using), and fried tofu. Serve immediately.
Step by step:
1. 1
2. Combine woodear and morels mushrooms in a medium saucepan and cover with 1 1/2 quarts water. Bring to a boil over high heat, then remove from heat and let rest 10 minutes while mushrooms rehydrate.
3. Remove mushrooms with a slotted spoon and set aside.
4. Add fresh mushroom scraps and stems, botton 1-inch of scallions, garlic cloves, onion, and kombu to pot. Bring to a boil and reduce to a sub-simmer. Cook for 20 minutes.
5. 2
6. Meanwhile, rip out the tough central stems from the woodear mushrooms and discard. Slice woodears and morels into strips and transfer to a small bowl. Slice fresh mushrooms and add to bowl (if using enoki, reserve separately). Finely slice remaining scallion tops and set aside.
7. 3
8. When broth is simmered, strain through a fine mesh strainer and return to pot, discarding solids.
9. Add soy sauce and mirin and season to taste with salt. You should have about 1 quart of broth. Keep warm.
10. 4
11. Heat 1 tablespoon vegetable oil in a wok or a 12-inch skillet over high heat until lightly smoking.
12. Add mushrooms (except for enoki, if using) and stir-fry until lightly browned and completely tender, about 2 minutes. Season to taste with salt and transfer to a plate.
13. Add remaining tablespoon oil and heat until lightly smoking.
14. Add cabbage and stir-fry until tender and charred in spots, about 2 minutes. Season to taste with salt.
15. Transfer to plate with mushrooms.
16. 5
17. Cook udon in boiling water according to package directions, adding fried tofu to the water as they cook to heat. Strain and divide noodles between two serving bowls.
18. Pour hot broth over noodles. Top with chopped scallions, stir-fried mushrooms and cabbage, raw enoki (if using), and fried tofu.
19. Serve immediately.
Nutrition Information:
covered percent of daily need
