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Japanese Udon with Mushroom-Soy Broth with Stir-fried Mushrooms and Cabbage (Vegan)
http://www.seriouseats.com/recipes/2013/02/vegan-udon-mushroom-soy...
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Ingredients
categorized
original
1/2 ounce dried woodear mushrooms
1/2 ounce dried morel mushrooms
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
2 tablespoons soy sauce
2 tablespoons mirin
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
Ingredients
categorized
original
This recipe is
vegan
Produce
1 cup napa cabbage
(
3
cut into 4-inch strips
)
Garlic
(
2
cloves
)
Kombu
(
1
(4-inch) piece
)
Morel mushrooms, dried
(
1/2
ounce
)
Mushrooms, mixed small fresh
(
4
ounces
)
Scallions
(
8
)
Woodear mushrooms, dried
(
1/2
ounce
)
Yellow onion, small skin-on
(
1
)
Condiments
Mirin
(
2
tablespoons
)
Soy sauce
(
2
tablespoons
)
Cooking & Baking
Kosher salt
(
1
)
Vegetable oil
(
2
tablespoons
)
Pasta & Grains
Udon noodles, fresh or dried
(
2
servings
)
Refrigerated
Tofu, fried
(
2
pieces
)
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
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Social Stats
40.1
Rating
1-100
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Tweets
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Views
2
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Recipe Stats
Published February 7, 2013 (2 weeks ago).
41 people saved this recipe.
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