Name: Japanese Udon With Mushroom-Soy Broth, Stir-Fried Mushrooms, and Cabbage (Vegan) Recipe
Cook time: 1 h
Total time: 1 h 10 min
Yield: 2
Cuisine: Japanese
Ingredients: 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 reserved; 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)

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

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 tofu.

1 hr 10 min total 1 hr cook 2 455 cal

Instructions

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1 Combine wood ear and morel 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, bottom 1-inch of scallions, garlic cloves, onion, and kombu to pot. Bring to a boil and reduce to a low simmer. Cook for 20 minutes.
2 Meanwhile, rip out the tough central stems from the wood ear mushrooms and discard. Slice wood ears 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.
3 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.
4 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.
5 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 2 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.