Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | EDEN Hot Pepper Sesame Oil |
| 2 \N | Cloves garlic; pressed |
| 1 medium | Onion; cut in half moons |
| 2 \N | Carrots chopped in half moons |
| 1 \N | Celery stalk; chopped |
| 1 pack | EDEN Shiitake Mushrooms soaked in 1 cup water for 20 minutes |
| 7 cups | Water |
| ½ pack | EDEN Bifun Rice Pasta OR- Mung Bean Pasta |
| 2 tablespoons | Grated fresh ginger |
| 1 cup | Pea pods; cut off ends |
| 1 bunch | Mustard greens or kale OR- collards or chard chopped |
| 1 small | Red pepper; chopped |
| ¼ cup | EDEN Organic Shoyu OR- Tamari (amount may be doubled) |
| 2 tablespoons | EDEN Brown Rice Vinegar |
| 2 tablespoons | EDEN Mirin |
| 1 teaspoon | Cayenne (optional) |
| ½ cup | Roasted cashews, chopped |
Heat oil, saute onions, carrots, celery. Slice shiitake mushrooms, discarding stems. Add shiitakes, soaking liquid and water to sauteed vegetables. Bring to a boil, simmer 15 minutes. Add pasta, cook according to package directions. Add ginger, pea pods, red pepper, greens, shoyu, vinegar and mirin. Turn heat down and allow vegetables to cook for 5 cashews.Vegetables should be bright and minutes. Serve garnished with chopped crunchy. The soup is best served immediately.
Prep. 30-40 minutes
Cooking: 15 minutes
Yields: 6-8 servings
Copyright 1995 Eden Foods, Inc. <Electronicformatcourtesyof:KarenMintzias>