Japanese Udon With Mushroom-Soy Broth, Stir-Fried Mushrooms, and Cabbage (Vegan) Recipe

Name: Japanese Udon With Mushroom-Soy Broth, Stir-Fried Mushrooms, and Cabbage (Vegan) Recipe
Total time: 60 min
Yield: 2
Ingredients: 1/2 ounce dried woodear mushrooms (see note); 1/2 ounce dried morel mushrooms (see note); 4 ounces mixed small fresh mushrooms (shiitake, shimeji, oyster, and enoki are all good options), trimmed, stems and scraps reserved; 8 scallions; 2 cloves garlic, smashed; 1 small yellow onion, skin-on, split in half; 1 (4-inch) piece of kombu (see note); 2 tablespoons soy sauce; 2 tablespoons mirin (see note); Kosher salt; 2 tablespoons vegetable oil, divided; 1 cup napa cabbage, cut into 3/4-inch strips; 2 servings fresh or dried udon noodles; 2 to 4 pieces fried tofu (see note)

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This Japanese Udon recipe features a mushroom-soy broth with a mix of dried and fresh mushrooms, scallions, garlic, and kombu for a rich, umami flavor. Stir-fried mushrooms, cabbage, and fried tofu compliment the hearty udon noodles for a comforting and satisfying vegan meal.