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Udon With Mushroom Broth, Cabbage, And Yams

42 faves
Nutrition per serving    (USDA % daily values)
CAL
514
FAT
11%
CHOL
0%
SOD
213%

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Ingredients for 4 servings

10 cups Light Vegetable Broth (see recipe) 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

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