This dish is popular at festivals in Japan. This vegetarian version is equally delicious and just as simple to prepare.
Veggie Type: Vegan
1 cup vegetable broth
1/4 cup soy sauce
1 tablespoon miso, any variety (optional)
2 to 4 teaspoons vegetarian Worcestershire sauce
1 tablespoon sugar
1/4 head green cabbage, cut into
1-inch strips (about 2-1/2 cups)
1 large carrot, peeled and julienned
1/2 cup bamboo shoots, julienned
1 green bell pepper, seeded
2 to 3 tablespoons mirin
3 to 4 dried shiitakes, soaked for 20 minutes in hot water, stems discarded, caps halved
1 medium yellow onion, julienned
5 to 6 slices fresh ginger, cut into very thin strips
2 to 3 tablespoons light sesame oil
12 ounces fresh soba noodles
3 cups mung bean sprouts,
Ground black pepper, to taste
1. In a small bowl, stir together sauce ingredients. Set aside.
2. In a large skillet or wok, combine cabbage, carrot, bamboo shoots, bell pepper, and mirin. Cover and cook over medium-high heat for about 4 minutes, until vegetables are cooked but still firm. Transfer vegetables to a bowl and set aside.
3. Rinse out skillet or wok (sugar from mirin will burn). Over high heat, sauté mushrooms, onion, and ginger in oil for 2 to 4 minutes, until onions become glassy. Add noodles and bean sprouts, and toss until coated with oil. Stir in reserved vegetables, sauce, and pepper; toss well and cook over medium-high heat for 2 to 3 minutes. Serve immediately.
Makes 4 servings
Fat 0 (gram)
Sodium 943 (milligram)
Cholesterol 0 (milligram)
Fiber 8.3 (gram)
Protein 10 (gram)
Carbohydrates 50 (gram)
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