Japanese mushroom noodle soup
4 Serings
Ingredients
| Quantity | 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 |
Directions
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.