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

Japanese Udon With Mushroom-Soy Broth, Stir-Fried Mushrooms, and Cabbage (Vegan) Recipe
14 Ingredients
  • 1/2 ounce dried woodear mushrooms (see note above)
  • 1/2 ounce dried morel mushrooms (see note above)
  • 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 above)
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin (see note above)
  • 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 above)
Nutrition
67
3% daily value
2 servings
                                       
                                            low-​sodium, low-​sugar, dairy-​free
     

Fat

2% 2

Saturated

1% 0

Trans

- 0

Monounsaturated

- 1

Polyunsaturated

- 1

Carbs

3% 10

Carbs (net)

- 9

Fiber

3% 1

Sugars

- 1

Sugars, added

- 0

Protein

7% 3

Cholesterol

- 0

Sodium

4% 97

Calcium

5% 46

Magnesium

4% 16

Potassium

2% 84

Iron

3% 1

Zinc

4% 0

Phosphorus

7% 52

Vitamin A

0% 4

Vitamin C

1% 1

Thiamin (B1)

2% 0

Riboflavin (B2)

3% 0

Niacin (B3)

2% 0

Vitamin B6

3% 0

Folate equivalent (total)

3% 10

Folate (food)

- 10

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

1% 0

Vitamin K

5% 6
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