Tag Archives: shiitake mushrooms

Japanese Shiitake & Cabbage Stew with Udon Noodles

09 Wednesday Mar 2011

Posted by in Recipe, Stew, Vegan, Vegetarian

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Adapted from Udon with Mushroom Broth, Cabbage and Yams

INGREDIENTS

  • 6 cups organic vegetable broth
  • 2 cups water
  • 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 seaweed (kombu)
  • 1 tbsp dried japanese red pepper (tokai togarashi wagiri)
  • 2 tbsp tamari soy sauce
  • 1 tbsp unseasoned rice vinegar
  • 1 medium onion, diced
  • 10 ounces fresh, shiitake mushrooms
  • 1 cup sliced garlic greens (or green onions)
  • 4 cups 1/2-inch-wide crosswise slices cored Napa cabbage
  • 2 cups slender carrots, peeled, thinly sliced on diagonal
  • 10 ounces Japanese-style udon noodles or soba noodles
  • 1 1/2 cups coarsely chopped fresh cilantro
  • 4 to 6 ounces semi-firm tofu, cut into 1/2-inch cubes (optional)
  • Tamari soy sauce

DIRECTIONS

  1. Bring broth and water to simmer in large pot over medium heat. Add ginger through red pepper. Cover; simmer about 30 minutes.
  2. Meanwhile, in a large non-stick pan, saute onions, mushrooms and garlic greens in 1 tbsp oil over medium high heat until mushrooms are tender (about 5-10 minutes). Set aside.
  3. Prepare udon noodles according to package instructions. Set aside.
  4. Using tongs, remove kombu; discard kombu. Strain broth through fine-mesh strainer into another large pot; discard solids (except for ginger pieces) in strainer. Chop ginger pieces and add back to pot.
  5. Add chopped carrots, onion/mushroom mixture, and cabbage to the broth. Bring to a boil, reduce heat and simmer until carrots and cabbage are crisp tender, about 4-5 minutes.
  6. Add cilantro, tofu, tamari, and rice vinegar to broth and stir. Season with salt and pepper.
  7. Using tongs, divide noodles among bowls. Ladle broth over and serve.

NOTES

Lemongrass, an herb that resembles a green onion, has a mild lemony flavor.

Kombu (a.k.a. kelp) is a variety of seaweed that’s often used for making stock. It’s usually sold dried.

Tokai Togarashi Wagiri is a type of japanese dried red pepper (be careful, it’s extremely HOT)

Tamari is a dark sauce made from soybeans.

Udon is a thick wheat-or corn-based Japanese noodle.

 


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Shiitake & Greens Thai Inspired Stir Fry

01 Tuesday Jun 2010

Posted by in Dinner, Entree, Meal, Recipe, Vegan, Vegetarian

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This thai inspired stir-fry is easy to make, but oh so yummy. And, it’s the perfect way to combine different green vegetables, such as sweet peas, kale, scallions, and edamame. Serve with sesame seeds and crushed peanuts over sticky rice. (*Indicates Star Hollow Farm produce.)

INGREDIENTS

  • 1 tbsp peanut oil
  • 3 tbsp reduced salt tamari soy sauce
  • 1/2 tbsp honey
  • 1/4 tsp crushed red pepper
  • 1 tbsp ginger, finely chopped
  • 2 cloves garlic, minced
  • 1 bunch of scallions, chopped*
  • 1/4 lb shiitake mushrooms, rinsed and chopped*
  • 1/2 cup fresh or frozen edamame beans
  • 1 bunch lacinato kale (also called dinosaur or black kale), or other kale*
  • 1 cup sweet peas, rinsed and cut in half*
  • 1 package of tofu, drained and patted dry, and cut into 1 inch cubes
  • Sesame seeds
  • Crushed peanuts

DIRECTIONS

  1. In a small bowl, combine soy sauce through red pepper. Set aside.
  2. Heat peanut oil over medium-high in a large saute pan or wok. Add ginger through mushrooms, and cook until almost tender, about 5-10 minutes.
  3. Meanwhile, if using frozen edamame beans, microwave in a bowl, covered, on high for 1 minute.
  4. Add edamame through tofu to wok. Cook over medium heat, until kale wilts. Add soy sauce mixture. Cook for another 5 minutes, or until the kale is tender.
  5. To serve, place about 1/2 cup sticky rice in a bowl, top with 1 cup onion/greens mixture, and tofu. Sprinkle with chopped scallions, sesame seeds, and chopped peanuts.