Japanese Udon with Mushroom-Soy Broth with Stir-fried Mushrooms and Cabbage (Vegan)

Name: Japanese Udon with Mushroom-Soy Broth with Stir-fried Mushrooms and Cabbage (Vegan)
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Japanese, Asian
Ingredients: 113 grams mixed small fresh mushrooms (shiitake, shimeji, oyster, and enoki are all good options), trimmed, stems and scraps reserved; 2 cloves garlic, smashed; 4 inches kombu (see note above); 2 servings Kosher salt; 2 Tbsps mirin (see note above); 14 grams dried morel mushrooms (see note above); 14 grams dried woodear mushrooms (see note above); 237 milliliters napa cabbage, cut into 3/4-inch strips; 8 scallions; 2 Tbsps soy sauce; 2 fried tofu (see note above); 2 servings fresh or dried udon noodles; 2 Tbsps vegetable oil, divided; 1 small yellow onion, skin-on, split in half

Japanese Udon with Mushroom-Soy Broth with Stir-fried Mushrooms and Cabbage (Vegan) might be just the side dish you are searching for. One serving contains 222 calories, 6g of protein, and 15g of fat. This vegan recipe serves 2. If you have vegetable oil, woodear mushrooms, mirin, and a few other ingredients on hand, you can make it. This recipe is typical of Japanese cuisine. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Combine woodear and morels mushrooms in a medium saucepan and cover with 1 1/2 quarts water. Bring to a boil over high heat, then remove from heat and let rest 10 minutes while mushrooms rehydrate.

Ingredients you will need

Mushrooms

Morel Mushrooms

Water

Equipment you will use

Sauce Pan

Remove mushrooms with a slotted spoon and set aside.

Ingredients you will need

Mushrooms

Equipment you will use

Slotted Spoon

Add fresh mushroom scraps and stems, botton 1-inch of scallions, garlic cloves, onion, and kombu to pot. Bring to a boil and reduce to a sub-simmer. Cook for 20 minutes.

Ingredients you will need

Whole Garlic Cloves

Green Onions

Mushrooms

Kombu

Onion

Equipment you will use

Pot

Meanwhile, rip out the tough central stems from the woodear mushrooms and discard. Slice woodears and morels into strips and transfer to a small bowl. Slice fresh mushrooms and add to bowl (if using enoki, reserve separately). Finely slice remaining scallion tops and set aside.

Ingredients you will need

Mushrooms

Green Onions

Morel Mushrooms

Equipment you will use

Bowl

When broth is simmered, strain through a fine mesh strainer and return to pot, discarding solids.

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Broth

Equipment you will use

Sieve

Pot

Add soy sauce and mirin and season to taste with salt. You should have about 1 quart of broth. Keep warm.

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Soy Sauce

Broth

Mirin

Salt

Heat 1 tablespoon vegetable oil in a wok or a 12-inch skillet over high heat until lightly smoking.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Wok

Add mushrooms (except for enoki, if using) and stir-fry until lightly browned and completely tender, about 2 minutes. Season to taste with salt and transfer to a plate.

Ingredients you will need

Mushrooms

Salt

Add remaining tablespoon oil and heat until lightly smoking.

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Cooking Oil

Add cabbage and stir-fry until tender and charred in spots, about 2 minutes. Season to taste with salt.

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Cabbage

Salt

Transfer to plate with mushrooms.

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Mushrooms

Cook udon in boiling water according to package directions, adding fried tofu to the water as they cook to heat. Strain and divide noodles between two serving bowls.

Ingredients you will need

Pasta

Water

Tofu

Equipment you will use

Bowl

Pour hot broth over noodles. Top with chopped scallions, stir-fried mushrooms and cabbage, raw enoki (if using), and fried tofu.

Ingredients you will need

Mushrooms

Green Onions

Cabbage

Pasta

Broth

Tofu

Serve immediately.

Equipment

Ingredients

Servings:

113grams

mixed small fresh mushrooms (shiitake, shimeji, oyster, and enoki are all good options), trimmed, stems and scraps reserved 2cloves

garlic, smashed 4inches

kombu (see note above)2servings

Kosher salt 2Tbsps

mirin (see note above)14grams

dried morel mushrooms (see note above)14grams

dried woodear mushrooms (see note above)237milliliters

napa cabbage, cut into 3/4-inch strips 8

scallions 2Tbsps

soy sauce 2

fried tofu (see note above)2servings

fresh or dried udon noodles 2Tbsps

vegetable oil, divided 1small

yellow onion, skin-on, split in half

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The David & Nadia Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.