Udon with Mushroom Broth, Cabbage, and Yams

Vegetarian
Vegan
Dairy Free
Health score
42%
Udon with Mushroom Broth, Cabbage, and Yams
45 min.
6
319kcal

Suggestions


Indulge in a delightful culinary experience with our Udon with Mushroom Broth, Cabbage, and Yams recipe. This vibrant dish is not only a feast for the eyes but also a nourishing option for those seeking vegetarian, vegan, and dairy-free meals. With a preparation time of just 45 minutes, you can easily whip up a comforting bowl that serves six, making it perfect for family gatherings or cozy dinners with friends.

The star of this recipe is the rich and aromatic mushroom broth, infused with fresh cilantro, ginger, and lemongrass, creating a symphony of flavors that will tantalize your taste buds. The addition of tender yams, crisp snow peas, and colorful carrots adds a delightful crunch and a burst of nutrition, while the chewy udon noodles provide a satisfying base that ties everything together.

Whether you choose to include tofu for an extra protein boost or keep it light and simple, this dish is versatile and can be tailored to your preferences. Serve it hot, garnished with fresh green onions and a drizzle of tamari soy sauce, and don’t forget the sambal oelek for those who crave a spicy kick. This Udon with Mushroom Broth is not just a meal; it’s an invitation to savor the comforting flavors of plant-based cooking. Dive into this delicious bowl of goodness and let each spoonful warm your soul!

Ingredients

  • ounces carrots assorted peeled thinly sliced (preferably colors)
  • 1.5 ounces shiitake mushrooms dried rinsed
  • 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
  • cup spring onion sliced
  • strips kombu dried
  •  lemon grass dark
  • cups napa cabbage cored
  • ounces snow peas trimmed
  • 10 ounces udon noodles japanese-style
  • servings tamari sauce 
  • teaspoon rice vinegar 
  • cups water 
  • cups cubes red-skinned sweet potato peeled (red-skinned sweet potatoes)
  • servings frangelico 
  • 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

Nutrition Facts

Calories319kcal
Protein17.79%
Fat7.22%
Carbs74.99%

Properties

Glycemic Index
51.69
Glycemic Load
18.63
Inflammation Score
-10
Nutrition Score
24.671304469523%

Flavonoids

Apigenin
0.01mg
Luteolin
0.04mg
Kaempferol
0.33mg
Myricetin
0.02mg
Quercetin
3.95mg

Nutrients percent of daily need

Calories:319.38kcal
15.97%
Fat:2.68g
4.13%
Saturated Fat:0.21g
1.34%
Carbohydrates:62.74g
20.91%
Net Carbohydrates:54.07g
19.66%
Sugar:12.62g
14.02%
Cholesterol:0mg
0%
Sodium:1633.35mg
71.02%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:14.89g
29.77%
Vitamin A:17613.22IU
352.26%
Vitamin K:79.43µg
75.65%
Vitamin C:47.63mg
57.73%
Manganese:0.86mg
43.04%
Fiber:8.66g
34.65%
Copper:0.63mg
31.4%
Vitamin B6:0.53mg
26.3%
Vitamin B5:2.57mg
25.73%
Potassium:852.59mg
24.36%
Folate:89.99µg
22.5%
Vitamin B3:3.55mg
17.75%
Vitamin B2:0.27mg
16.12%
Magnesium:63.49mg
15.87%
Iron:2.52mg
13.98%
Calcium:132.79mg
13.28%
Phosphorus:131.1mg
13.11%
Vitamin B1:0.19mg
12.77%
Zinc:1.26mg
8.42%
Vitamin E:1.02mg
6.79%
Selenium:4.3µg
6.15%
Vitamin D:0.28µg
1.84%
Source:Epicurious