Japanese Udon with Mushroom-Soy Broth, Stir-Fried Mushrooms, and Cabbage

Japanese Udon with Mushroom-Soy Broth, Stir-Fried Mushrooms, and Cabbage

intensely-flavored mushroom-soy broth 

From our
friends at Serious Eats



Dried mushrooms are the secret to this
intensely-flavored mushroom-soy broth that is 100% vegan. Serve it with udon
noodles topped with with stir-fried mushrooms and cabbage, scallions, and fried

Notes: Dried woodear mushrooms can be
found in most Asian grocers. Dried morel mushrooms can be found at specialty
grocers and many supermarkets. If unavailable, substitute porcini, chanterelle,
or any other dried mushroom. Kombu is dried sea kelp and can be found in most Asian
grocers. Mirin is a sweet Japanese rice-based wine that can be found in most
Asian grocers. Fried tofu can be found packaged in the refrigerated section of
most Asian grocers.


  • YIELD: serves 2

  • ACTIVE TIME: 30 minutes

  • TOTAL TIME: 1 hour



1/2 ounce dried woodear 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

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)



Combine woodear and morels mushrooms in a medium
saucepan and cover with 1 1/2 quarts water. Bring to a boil over high heat,
then remove from heat and let rest 10 minutes while mushrooms rehydrate. Remove
mushrooms with a slotted spoon and set aside. Add fresh mushroom scraps and
stems, botton 1-inch of scallions, garlic cloves, onion, and kombu to pot.
Bring to a boil and reduce to a sub-simmer. Cook for 20 minutes.

Meanwhile, rip out the tough central stems from
the woodear mushrooms and discard. Slice woodears and morels into strips and
transfer to a small bowl. Slice fresh mushrooms and add to bowl (if using
enoki, reserve separately). Finely slice remaining scallion tops and set aside.

When broth is simmered, strain through a fine
mesh strainer and return to pot, discarding solids. Add soy sauce and mirin and
season to taste with salt. You should have about 1 quart of broth. Keep warm.

Heat 1 tablespoon vegetable oil in a wok or a
12-inch skillet over high heat until lightly smoking. Add mushrooms (except for
enoki, if using) and stir-fry until lightly browned and completely tender,
about 2 minutes. Season to taste with salt and transfer to a plate. Add remaining
tablespoon oil and heat until lightly smoking. Add cabbage and stir-fry until
tender and charred in spots, about 2 minutes. Season to taste with salt.
Transfer to plate with mushrooms.

Cook udon in boiling water according to package
directions, adding fried tofu to the water as they cook to heat. Strain and
divide noodles between two serving bowls. Pour hot broth over noodles. Top with
chopped scallions, stir-fried mushrooms and cabbage, raw enoki (if using), and
fried tofu. Serve immediately.

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