Udon with Mushroom Broth, Cabbage, and Yams

Ingredients

• 5 ounces carrots assorted peeled thinly sliced (preferably colors)
• 1.5 ounces shiitake mushrooms dried rinsed
• 4 ounces tofu cut into 1/2-inch cubes
• 1.5 cups cilantro leaves fresh coarsely chopped
• 0.8 cup ginger fresh peeled thinly sliced
• 0.3 cup ginger fresh peeled
• 1 cup spring onion sliced
• 2 strips kombu dried
• 2  lemon grass dark
• 4 cups napa cabbage cored
• 5 ounces snow peas trimmed
• 10 ounces udon noodles japanese-style
• 6 servings tamari sauce 
• 1 teaspoon rice vinegar 
• 3 cups water 
• 2 cups cubes red-skinned sweet potato peeled (red-skinned sweet potatoes)
• 6 servings frangelico 
• 6 servings frangelico 

Equipment

• bowl
• ladle
• pot
• sieve
• tongs
• skimmer

Directions

1. Bring broth and 3 cups water tosimmer in large pot over medium heat.
2. Add cilantro, mushrooms, sliced ginger,and lemongrass. Cover; simmer untilmushrooms are tender, about 30 minutes.Rinse kombu; add to broth. Simmer 1minute. Using tongs, remove kombu andmushrooms; discard kombu.
3. Transfermushrooms to work surface; cut off stemsand discard.
4. Cut each mushroom into 3 to4 strips. Strain broth through fine-meshstrainer into another large pot; discardsolids in strainer.
5. Add tamari and ricevinegar to broth. DO AHEAD: Can be made1 day ahead. Cover and chill mushrooms.Cool, cover, and chill broth.
6. Bring large pot of saltedwater to boil. Cook yams until just tender,4 to 5 minutes. Using skimmer, transfer tomedium bowl. Cook snow peas, cabbage, andcarrots separately until crisp-tender (snowpeas, 30 seconds; cabbage, 1 1/2 minutes;carrots, 2 minutes). Using skimmer, transfervegetables to separate bowls. Reservecooking liquid. DO AHEAD: Vegetables can becooked 2 hours ahead.
7. Let vegetables andliquid stand at room temperature.
8. Bring cooking liquid to boil.
9. Sprinklewith salt.
10. Add noodles; cook until tender butstill firm to bite, stirring often.
11. Drain; rinse.
12. Meanwhile, bring vegetable brothto simmer.
13. Add green onions and gingerstrips. Season with salt and pepper.
14. Using tongs, divide noodles amongbowls. Divide mushrooms, yams, snow peas,cabbage, and carrots among bowls, eachin separate mound. Divide tofu, if using,among bowls. Ladle broth over and serve,passing sambal oelek and tamari separately.
15. Lemongrass, an herbthat resembles a green onion, has a mildlemony flavor. Kombu (a.k.a. kelp) is avariety of seaweed that’s often used formaking stock. It's usually sold dried. Tamariis a dark sauce made from soybeans. Udonis a thick wheat-or corn-based Japanesenoodle. Sambal oelek, a spicy chili sauce,is a common ingredient in Indonesian and
16. Chinese cooking. Look for these ingredientsin the Asian foods section of somesupermarkets and at Asian markets.
17. Per serving: (Analysis includes tofu.) kcal calories,6.4 % calories from fat, 2.4 g fat,0.0 g saturated fat,0 mg cholesterol,
18. 4 g carbohydrates,
19. Bon Appétit