Udon With Mushroom Broth, Cabbage, And Yams
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
54
Spice
58
Sweetness
49
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cups
Water1.5 cups
Cilantro (coarsely chopped fresh)140 g
Snow Pea (trimmed)1 cup
Green Onion (sliced)Directions:
1
For broth: Bring broth and 3 cups water to simmer in large pot over medium heat
2
Add cilantro, mushrooms, sliced ginger, and lemongrass
3
Cover; simmer until mushrooms are tender, about 30 minutes
4
Rinse kombu; add to broth
5
Simmer 1 minute
6
Using tongs, remove kombu and mushrooms; discard kombu
7
Transfer mushrooms to work surface; cut off stems and discard
8
Cut each mushroom into 3 to 4 strips
9
Strain broth through fine-mesh strainer into another large pot; discard solids in strainer
10
Add tamari and rice vinegar to broth
11
DO AHEAD: Can be made 1 day ahead
12
Cover and chill mushrooms
13
Cool, cover, and chill broth
14
Bring broth and 3 cups water to simmer in large pot over medium heat
15
Add cilantro, mushrooms, sliced ginger, and lemongrass
16
Cover; simmer until mushrooms are tender, about 30 minutes
17
Rinse kombu; add to broth
18
Simmer 1 minute
19
Using tongs, remove kombu and mushrooms; discard kombu
20
Transfer mushrooms to work surface; cut off stems and discard
21
Cut each mushroom into 3 to 4 strips
22
Strain broth through fine-mesh strainer into another large pot; discard solids in strainer
23
Add tamari and rice vinegar to broth
24
DO AHEAD: Can be made 1 day ahead
25
Cover and chill mushrooms
26
Cool, cover, and chill broth
27
For garnishes: Bring large pot of salted water to boil
28
Cook yams until just tender, 4 to 5 minutes
29
Using skimmer, transfer to medium bowl
30
Cook snow peas, cabbage, and carrots separately until crisp-tender (snow peas, 30 seconds; cabbage, 1 1/2 minutes; carrots, 2 minutes)
31
Using skimmer, transfer vegetables to separate bowls
32
Reserve cooking liquid
33
DO AHEAD: Vegetables can be cooked 2 hours ahead
34
Let vegetables and liquid stand at room temperature
35
Bring cooking liquid to boil
36
Sprinkle with salt
37
Add noodles; cook until tender but still firm to bite, stirring often
38
Drain; rinse
39
Meanwhile, bring vegetable broth to simmer
40
Add green onions and ginger strips
41
Season with salt and pepper
42
Using tongs, divide noodles among bowls
43
Divide mushrooms, yams, snow peas, cabbage, and carrots among bowls, each in separate mound
44
Divide tofu, if using, among bowls
45
Ladle broth over and serve, passing sambal oelek and tamari separately
46
Bring large pot of salted water to boil
47
Cook yams until just tender, 4 to 5 minutes
48
Using skimmer, transfer to medium bowl
49
Cook snow peas, cabbage, and carrots separately until crisp-tender (snow peas, 30 seconds; cabbage, 1 1/2 minutes; carrots, 2 minutes)
50
Using skimmer, transfer vegetables to separate bowls
51
Reserve cooking liquid
52
DO AHEAD: Vegetables can be cooked 2 hours ahead
53
Let vegetables and liquid stand at room temperature
54
Bring cooking liquid to boil
55
Sprinkle with salt
56
Add noodles; cook until tender but still firm to bite, stirring often
57
Drain; rinse
58
Meanwhile, bring vegetable broth to simmer
59
Add green onions and ginger strips
60
Season with salt and pepper
61
Using tongs, divide noodles among bowls
62
Divide mushrooms, yams, snow peas, cabbage, and carrots among bowls, each in separate mound
63
Divide tofu, if using, among bowls
64
Ladle broth over and serve, passing sambal oelek and tamari separately