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)

Ingredients

(Servings: 2)

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)

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

Ingredients

Steps

Nutrition Facts

Comments

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

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts