Japanese mushroom noodle soup

Yield: 4 Serings

Measure Ingredient
4 ounces Udon noodles or vermicelli pasta, uncooked
1½ teaspoon Hot chile oil -or-
2 teaspoons Vegetable oil plus
½ teaspoon Crushed red pepper flakes
8 ounces Fresh or rehydrated shiitake mushrooms, stems discarded, caps sliced
3 Cloves garlic, minced
1½ teaspoon Minced fresh or bottled ginger root
2 cans (14.5 oz) reduced sodium beef broth or Oriental broth
½ cup Mirin (sweet Japanese cooking wine)
1 tablespoon Reduced sodium tamari or soy sauce
½ cup Very thinly slicied green onions
1 tablespoon Oriental sesame oil

Source: Byerly Bag

Break noodles in half; cook according to package directions. Meanwhile, in large saucepan, heat chile oil over medium heat. Add mushrooms, garlic and ginger; cook 5 minutes, stirring occasionally. Add broth, mirin and soy sauce; bring to a boil. Simmer, uncovered, 10 minutes, stirring once. Drain noodles, stir into soup. Stir in green onions and sesame oil. Ladle into shallow soup bowls. Per Serving: 215 calories, 6g fat, 0 cholesterol, 2g fiber, 822 mg sodium

Posted to Digest eat-lf.v097.n044 by BunnyMama@... on Feb 15, 1997.

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