Udon with Mushroom Broth, Cabbage, and Yams

• Produce

  • 2 cups 1/2-inch cubes peeled yams
  • 5 oz Carrots, slender
  • 1 1/2 cups Cilantro, fresh
  • 3/4 cup Ginger, fresh
  • 1 cup Green onions
  • 2 6-inch strips Kombu, dried
  • 2 Lemongrass stalks
  • 1 1/2 oz Shiitake mushrooms, dried
  • 5 oz Snow peas

• Refrigerated

  • 4 oz Tofu, semi-firm

• Canned Goods

  • 10 cups Vegetable broth, light

• Condiments

  • 2 tsp Tamari soy sauce
  • 1 Tamari soy sauce

• Pasta & Grains

  • 10 oz Japanese-style udon noodles or soba noodles

• Oils & Vinegars

  • 1 tsp Rice vinegar, unseasoned

• Liquids

  • 3 cups Water

• Other

  • 4 cups 1/2-inch-wide crosswise slices cored napa cabbage
  • 1/4 cup Matchstick-size strips peeled fresh ginger
  • Sambal oelek

Found on bonappetit.com

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