Packed with braised cabbage, carrot, daikon and aburaage tofu, this Japanese udon soup is both flavourful and fresh.
Remove cabbage, carrot, daikon, minced garlic and shallots, Vegano Braising Sauce, Vegano Kombu Broth, udon noodles, aburaage tofu, Furikake and chili basil oil from the bag to prepare for cooking.
Preheat the oven to 400º F.
Cut cabbage into medium size wedges.
Peel carrot and daikon. Once the peel is removed, use the peeler to shave carrot and daikon into thin strips.
Heat vegetable oil in a large cast iron (or oven safe) pan until hot. Once hot, add cabbage pieces and sear for 5 minutes until blackened.
Once the cabbage is blackened, turn off heat and add minced garlic and shallots. Cook for 2 minutes until lightly browned.
Add Vegano Braising Sauce to the cabbage and transfer the pan to the oven, bake for 20 mins.
Heat Vegano Kombu Broth in a medium sized pot and bring to a boil. Once Vegano Kombu Broth is boiling, add the udon noodles and cook for 3-4 minutes until tender.
Transfer noodles and broth into two medium sized bowls. Top with braised cabbage, aburaage tofu, and shaved carrot and daikon. Garnish with Furikake and chili basil oil to taste for extra heat.