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Three Mushroom Vegetarian Nabeyaki Udon

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Three Mushroom Vegetarian Nabeyaki Udon

Ingredients

  • 7 cups water
  • 1 piece kombu (approximately 12-square inches in size)
  • 1 ounce dried shiitake mushrooms
  • 1/3 cup soy sauce
  • 3 tablespoons mirin
  • 1 teaspoon salt
  • 4 cloves garlic, finely minced
  • 1 rounded tablespoon grated fresh ginger
  • 6 ounces spinach
  • 1 tablespoon toasted sesame oil
  • 10 ounces king trumpet mushrooms, sliced lengthwise
  • pinch of sea salt
  • 14 ounces extra-firm tofu, cut into 1-inch cubes
  • 2 large carrots, peeled and thinly sliced on the diagonal
  • 2 leeks, cleaned and cut into 1-inch slices on the diagonal
  • 21 ounces fresh udon noodles
  • 1 package enoki mushrooms (approximately 7 ounces), ends trimmed
  • 6 — 8 large eggs (depending on how large you want your servings to be)
  • shichimi togarashi, to garnish
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Published 2014-09-09 12:38:34 (2 years ago).

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