Udon With Mushroom Broth, Cabbage, And Yams Recipe

Name: Udon With Mushroom Broth, Cabbage, And Yams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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 mushrooms to work surface; cut off stems and discard. Cut each mushroom into 3 to 4 strips. Strain broth through fine-mesh strainer into another large pot; discard solids in strainer. Add tamari and rice vinegar to broth. DO AHEAD:
2
Bring large pot of salted water to boil. Cook yams until just tender, 4 to 5 minutes. Using skimmer, transfer to medium bowl. Cook snow peas, cabbage, and carrots separately until crisp-tender (snow peas, 30 seconds; cabbage, 1 1/2 minutes; carrots, 2 minutes). Using skimmer, transfer vegetables to separate bowls. Reserve cooking liquid. DO AHEAD:
3
Bring cooking liquid to boil. Sprinkle with salt. Add noodles; cook until tender but still firm to bite, stirring often. Drain; rinse.
4
Meanwhile, bring vegetable broth to simmer. Add green onions and ginger strips. Season with salt and pepper.
5
Using tongs, divide noodles among bowls. Divide mushrooms, yams, snow peas, cabbage, and carrots among bowls, each in separate mound. Divide tofu, if using, among bowls. Ladle broth over and serve, passing sambal oelek and tamari separately.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 10 cups, or good-quality canned vegetable broth (such as Swanson), 3 cups water, 1 1/2 cups coarsely chopped fresh cilantro, and more.

Yes, Udon With Mushroom Broth, Cabbage, And Yams falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Udon With Mushroom Broth, Cabbage, And Yams

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions