Japanese noodle soup

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>

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