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

Name: Japanese Udon With Mushroom-Soy Broth, Stir-Fried Mushrooms, and Cabbage (Vegan) Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Japanese, Asian
Ingredients: 1/2 ounce dried wood ear 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 (see note); 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)

Instructions

Prep:30minCook:30min

Using the right combination of dried and fresh mushrooms makes this vegan broth incredibly flavorful and umami-rich. The dried powder found on kombu is glutamic acid that forms as it's dehydrated, and it's a major flavor-booster (this is what MSG, monosodium glutamate, is made with.)

Updated at: Thu, 17 Aug 2023 11:36:38 GMT