Braised Cabbage Udon

Gluten Free

Ingredients

Cabbage
Carrot
Daikon
Garlic
Shallots
Vegano Braising Sauce
Vegano Kombu Broth
Udon Noodles
Aburaage Tofu
Furikake
Chili Basil Oil

35 mins

Contains Allergens:

Sesame,
Soy

Packed with braised cabbage, carrot, daikon and aburaage tofu, this Japanese udon soup is both flavourful and fresh.

Cooking Directions

Step 1: Remove ingredients from the bag

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.

Step 2: Preheat oven

Preheat the oven to 400º F.

Step 3: Prepare the cabbage

Cut cabbage into medium size wedges.

Step 4: Prepare carrot and daikon

Peel carrot and daikon. Once the peel is removed, use the peeler to shave carrot and daikon into thin strips.

Step 5: Cook the cabbage

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.

Step 6: Cook garlic and shallots

Once the cabbage is blackened, turn off heat and add minced garlic and shallots. Cook for 2 minutes until lightly browned.

Step 7: Add Vegano Braising Sauce

Add Vegano Braising Sauce to the cabbage and transfer the pan to the oven, bake for 20 mins.

Step 8: Cook udon noodles

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.

Step 9: Plate your meal

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.