Udon With Mushroom Broth, Cabbage, And Yams

Name: Udon With Mushroom Broth, Cabbage, And Yams
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 142 grams slender carrots (preferably assorted colors), peeled, thinly sliced on diagonal; 43 grams dried shiitake mushrooms, rinsed; 113 grams semi-firm tofu, cut into 1/2-inch cubes (optional); 355 milliliters coarsely chopped fresh cilantro; 177 milliliters thinly sliced peeled fresh ginger; 59 milliliters matchstick-size strips peeled fresh ginger; 237 milliliters sliced green onions; 2 strips 6-inch strips dried kombu; 2 lemongrass stalks, outer dark layers removed, all but bottom 4 inches cut off and discarded; 946 milliliters 1/2-inch-wide crosswise slices cored Napa cabbage; 142 grams snow peas, trimmed; 283 grams Japanese-style udon noodles or soba noodles; 2 teaspoons tamari soy sauce; 1 teaspoon unseasoned rice vinegar; 2 liters Light Vegetable Broth (see recipe) or good-quality canned vegetable broth (such as Swanson); 710 milliliters water; 473 milliliters 1/2-inch cubes peeled yams (red-skinned sweet potatoes); 4 servings Sambal oelek

You can never have too many main course recipes, so give Udon With Mushroom Broth, Cabbage, And Yams a try. Watching your figure? This vegan recipe has 471 calories, 17g of protein, and 2g of fat per serving. This recipe serves 4. This recipe covers 33% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up snow peas, ginger, green onions, and a few other things to make it today. To use up the firm tofu you could follow this main course with the Nectarine-Boysenberry Vanilla-Pecan Crisp as a dessert.