Udon with Mushroom Broth, Cabbage, and Yams

Udon with Mushroom Broth, Cabbage, and Yams
Photo by Stephen Lewis

Ingredients

  • 2 6-inch strips dried kombu
  • Sambal oelek
  • 1 ½ cups fresh cilantro
  • 2 lemongrass stalks
  • 3 cups water
  • 5 ounces snow peas
  • 6 ounces semi-firm tofu
  • + 12 more ingredients
    • 2 teaspoons tamari soy sauce
    • ¾ cup fresh ginger
    • ¼ cup fresh ginger
    • 1 cup green onions
    • 1 ½ ounces dried shiitake mushrooms
    • 5 ounces slender carrots (preferably assorted colors)
    • 10 ounces Japanese-style udon noodles or soba noodles
    • 2 cups yams (red-skinned sweet potatoes)
    • Tamari soy sauce
    • 1 teaspoon unseasoned rice-wine vinegar
    • 10 cups Light Vegetable Broth or good-quality canned vegetable broth (such as Swanson)
    • 4 cups Napa cabbage

Bring broth and 3 cups water to simmer in large pot over medium heat. Add cilantro, mushrooms, sliced ginger, and lemongrass. Cover; simmer until mushrooms are tender, about 30 minutes. Rinse kombu; add to broth. Simmer 1 minute. Using tongs, remove kombu and mushrooms; discard kombu. Transfer mu...

View full recipe at Epicurious

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