Coconut Miso Kyabetsu (Cabbage) “Udon”

by Sarah on May 6, 2013 · 10 comments

During the past two rounds of Heather‘s Meatless Mondays A-Z Challenge, I broke the rules a bit for ‘cook’ week, and, instead of reinventing someone else’s recipe, I reinvented one of my own.

But this time–despite having more cabbage recipes than I can shake a stick stalk of Brussels sprouts at–I was set on making a variation of something I’ve had lingering in the back of my cruciferous (cabbage) head since January.

Slicing cabbage…

…into streamers!*

*Or perhaps disco-era door beads?

Er–I mean–

“Noodles.” :)

Ever since Allie posted her Ode to the Cost-Efficiency of Cabbage, way back in January, and she demonstrated using cabbage as a substitute for udon noodles in stir-fry, I’ve been fixated on one day attempting something similar.

Since Allie didn’t really have a recipe, per se, I decided to take some liberties.*

*What’s new?

Leftover coconut milk from last week’s Coconut Mojito Coleslaw?

Sounds like coconut miso broth to me.

Fresh ginger–along with a wee bit of a garlic, and some shallot–formed a fragrant based for sauteeing [slash] steaming.

Aside from the cabbage–for obvious reasons–I don’t think the vegetables you choose really matter.

Matchstick-if you are a giant 😉carrots and sliced red peppers were chosen for the fact that they were leftover from a former roommate on the one hand, and on sale at Trader Joe’s on the other.

I also had some Baby Bella mushrooms bought on manager’s special–of which I knew Allie would not only approve, but be proud of me for scoring from Kroger.

It doesn’t take too long for everything to cook down, but you can keep yourself busy roasting the rest of the cabbage or something.

As for the broth, I can get a little heavy handed when it comes to miso. [Me so LOVE it.]

We should be a little wary of accidentally creating a salt lick, especially with the addition of soy sauce (or liquid aminos) to the mix.

You can start with just two tablespoons and then add more as you go.

Coconut milk will help to round out the flavor.

And for those of you who aren’t fans of coconut…the Asian flavor infusion is a bit stronger than the coconut, so–although you do get a hint of it–it’s more for it’s cool creaminess than coconuttiness.

I can’t wait to see where this method making ‘noodles’ from cabbage takes me next. Italy? India? Mexico? 

The only thing we can know for sure is that this self-proclaimed cabbagenius* will strike again. :)

*I will share the title with Allie if I have to…

Coconut Miso Kyabetsu (Cabbage) “Udon”

  • 1 lb. (1/2 a small head) green cabbage
  • 1 1/2 cups sliced mushrooms
  • 1 1/2 cups thinly sliced red bell pepper
  • 1 1/2 cups ‘matchstick’ carrots
  • 1/4 cup finely chopped shallot or sweet onion
  • 3 Tbsp. fresh minced ginger
  • 1-2 cloves garlic, minced
  • 2-3 Tbsp. low sodium soy sauce, tamari, or liquid aminos
  • 2 tsp. ground coriander
  • 1/2 tsp. black pepper
  • 3/4 cup light coconut milk
  • 1-2 cups water
  • 3 Tbsp. mellow white miso
  1. Slice cabbage like an onion, making thin ‘noodle’-like strips.
  2. In a large sauce pan or soup pot, combine ginger, garlic, and shallots over medium heat.
  3. Steam with a smidge of water, or saute in coconut oil, until fragrant and translucent.
  4. Add peppers and carrots to the pan, stirring well to coat with ginger-garlic-onion mixture.
  5. Sprinkle in coriander and black pepper.
  6. Allow veggies to cook for 5-7 minutes, until softening. [Add water to the pan if necessary.]
  7. Stir in mushrooms and cabbage.
  8. Cook 7-10 minutes, until cabbage wilts and softens.
  9. Pour in coconut milk and water. Stir in miso and soy sauce (or substitute).
  10. Heat through and serve!
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{ 10 comments… read them below or add one }

Heather @ Kiss My Broccoli May 6, 2013 at 1:20 am

Oh my gosh, I completely forgot about that post of Allie’s! Love this idea! And since I can totally relate to the mountainous amount of cabbage in my fridge right now, I may just have to whip up some “noodles” of my own! Well, that is if I don’t roast it all and eat it straight off the baking sheet. Weird? Ovvvvvvv course not! 😉


Laura @ Sprint 2 the Table May 6, 2013 at 8:50 am

I can have miso again! I love miso. And cabbage. I love all the foods. Will you come cook for me?


Liz @ I Heart Vegetables May 6, 2013 at 9:48 am

That looks so good! I like miso soup and all that but I’ve never tried cooking anything with miso. I need to do this! I think I even have some in my pantry!


Alex @ Cookie Dough Katzen May 6, 2013 at 1:45 pm

I love coconut milk soups- so rich and delicious! Miso is one of my favorite soups too. So good!


Michelle @ Eat Move Balance May 6, 2013 at 3:25 pm

“Me SO love it” . . . . lol! Too cute. :)


Allie May 6, 2013 at 4:22 pm

Ahh, your manager’s special ways bring a tear of pride to my eye. What better way to make noodles/stir frys/etc. than “throw in what’s on sale.” Plus cabbage. Because it’s always priced like it’s on sale. I love this post for so very, very many reasons, but “cabbagenius” is at the top of that list. As is this reminder to make cabbage noodles again. I also happen to have 1/3 of a can of coconut milk left over from earlier in the week cooking adventures…and some Manager’s special mushrooms in the fridge…


Heather @ Better With Veggies May 6, 2013 at 5:08 pm

Mmmm…that looks so delicious! I have been reading too many delicious foodie recipes today, I’m hungry when I know I’m not really hungry. You’re making me drool! :)


Hannah @ CleanEatingVeggieGirl May 6, 2013 at 5:41 pm

This sounds amazing! I never thought that I would say this…but seriously, how awesome is cabbage?? 😉


Meghan@CleanEatsFastFeets May 6, 2013 at 5:43 pm

Seventy style door beads and Me so LOVE it. I laughed out loud and then thought of a highly inappropriate Two Live Crew Song. Bad girl (you, not me…obviously).
Your cabbage ain’t too shabby either, especially in a coconut ginger broth. Yeah, I want to drink that bowl…also highly inappropriate.


calee May 7, 2013 at 1:30 pm

okay i’m the worst person in the world because “me so horny” pops into my head whenever i see “miso”.


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