Udon with Mushroom Broth, Cabbage, and Yams

Name: Udon with Mushroom Broth, Cabbage, and Yams
Yield: 4 to 6 Servings
Ingredients: 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

By Anna ThomasPhotography by Stephen Lewis

December 17, 2009

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Recipe notes