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Three Mushroom Vegetarian Nabeyaki Udon
http://www.lafujimama.com/2011/12/three-mushroom-vegetarian-nabeya...
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Ingredients
categorized
original
7 cups water
1 piece kombu (approximately 12-square inches in size)
1 ounce dried shiitake mushrooms
1/3 cup soy sauce
3 tablespoons mirin
1 teaspoon salt
4 cloves garlic, finely minced
1 rounded tablespoon grated fresh ginger
6 ounces spinach
1 tablespoon toasted sesame oil
10 ounces king trumpet mushrooms, sliced lengthwise
pinch of sea salt
14 ounces extra-firm tofu, cut into 1-inch cubes
2 large carrots, peeled and thinly sliced on the diagonal
2 leeks, cleaned and cut into 1-inch slices on the diagonal
21 ounces fresh udon noodles
1 package enoki mushrooms (approximately 7 ounces), ends trimmed
6 — 8 large eggs (depending on how large you want your servings to be)
shichimi togarashi, to garnish
Ingredients
categorized
original
Produce
1 package enoki mushrooms
(
7
ounces
)
Carrots, large
(
2
)
Garlic
(
4
cloves
)
King trumpet mushrooms
(
10
ounces
)
Kombu
(
1
piece
)
Leeks
(
2
)
Shiitake mushrooms, dried
(
1
ounce
)
Spinach
(
6
ounces
)
Condiments
Mirin
(
3
tablespoons
)
Soy sauce
(
1/3
cup
)
Cooking & Baking
Salt
(
1
teaspoon
)
Sea salt
(
1
pinch
)
Sesame oil, toasted
(
1
tablespoon
)
Shichimi togarashi
(
1
)
Pasta & Grains
Udon noodles, fresh
(
21
ounces
)
Drinks
Water
(
7
cups
)
Refrigerated
Eggs, large
(
6
)
Tofu, extra-firm
(
14
ounces
)
Other
1 rounded tablespoon grated fresh ginger
Preparation
Read recipe preparation on
lafujimama.com
La Fuji Mama
www.lafujimama.com
All 221 recipes
Social Stats
52.1
Rating
1-100
20
Tweets
11
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Shares
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Views
40
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Recipe Stats
Published December 15, 2011 (1 year ago).
48 people saved this recipe.
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