Udon with Mushroom Broth, Cabbage, and Yams

Ingredients

• 10 cups
• or good-quality canned vegetable broth (such as Swanson)
• 3 cups water
• 1 1/2 cups coarsely chopped fresh cilantro
• 1 1/2 ounces dried shiitake mushrooms, rinsed
• 3/4 cup thinly sliced peeled fresh ginger
• 2 lemongrass stalks, outer dark layers removed, all but bottom 4 inches cut off and discarded
• 2 6-inch strips dried kombu
• 2 teaspoons tamari soy sauce
• 1 teaspoon unseasoned rice vinegar
• 2 cups 1/2-inch cubes peeled yams (red-skinned sweet potatoes)
• 5 ounces snow peas, trimmed
• 4 cups 1/2-inch-wide crosswise slices cored Napa cabbage
• 5 ounces slender carrots (preferably assorted colors), peeled, thinly sliced on diagonal
• 10 ounces Japanese-style udon noodles or soba noodles
• 1 cup sliced green onions
• 1/4 cup matchstick-size strips peeled fresh ginger
• 4 to 6 ounces semi-firm tofu, cut into 1/2-inch cubes (optional)
• Sambal oelek
• Tamari soy sauce

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 13 of 17 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions

Ingredient	Portion assumed	kcal
Potato	1 medium (173g) baked	161
Tofu	100g firm	76
Pea	1/2 cup (72g)	62
Onion	1 medium (110g)	44
Shiitake	1/2 cup (73g)	34
Carrot	1 medium (61g)	25
Napa Cabbage	1 cup shredded (89g)	22
Mushroom	1/2 cup sliced (35g)	15
Soy Sauce	1 tbsp (15ml)	9
Lemongrass	1 tbsp (6g)	5
Vinegar	1 tbsp (15ml) distilled	3
Ginger	1 tsp grated fresh (2g)	2
Cilantro	1 tbsp chopped fresh (1g)	1
Water	not in our table	0
Kombu	not in our table	0
Yam	not in our table	0
Sambal	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.