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Udon with Mushroom Broth, Cabbage, and Yams


Udon with Mushroom Broth, Cabbage, and Yams Recipe

Ingredients:
  • 10 cups
  • or good-quality canned vegetable broth (such as Swanson)
  • 3 cups water
  • 1 1/2 cups coarsely chopped fresh cilantro
  • 1 1/2 ounces dried shiitake mushrooms, rinsed
  • 3/4 cup thinly sliced peeled fresh ginger
  • 2 lemongrass stalks, outer dark layers removed, all but bottom 4 inches cut off and discarded
  • 2 6-inch strips dried kombu
  • 2 teaspoons tamari soy sauce
  • 1 teaspoon unseasoned rice vinegar
  • 2 cups 1/2-inch cubes peeled yams (red-skinned sweet potatoes)
  • 5 ounces snow peas, trimmed
  • 4 cups 1/2-inch-wide crosswise slices cored Napa cabbage
  • 5 ounces slender carrots (preferably assorted colors), peeled, thinly sliced on diagonal
  • 10 ounces Japanese-style udon noodles or soba noodles
  • 1 cup sliced green onions
  • 1/4 cup matchstick-size strips peeled fresh ginger
  • 4 to 6 ounces semi-firm tofu, cut into 1/2-inch cubes (optional)
  • Sambal oelek
  • Tamari soy sauce
Directions:
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Rank

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