Japanese noodle soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | EDEN Hot Pepper Sesame Oil |
| 2 | Cloves garlic; pressed | |
| 1 | medium | Onion; cut in half moons |
| 2 | Carrots chopped in half moons | |
| 1 | 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 |
Directions
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>