Yield: 3 servings
| Measure | Ingredient |
|---|---|
| 6 \N | Dried shiitake mushrooms; approximately |
| 1 cup | Boiling water |
| 2 packs | Miso-flavored ramen noodles |
| 1 teaspoon | Sesame oil |
| 8 ounces | Wheat gluten; (seitan), sliced |
| \N \N | ; (1-package) |
| \N \N | Into thin strips; reserve marinade |
| 1 tablespoon | Arrowroot or kuzu |
| \N \N | OR cornstarch |
| 1 tablespoon | Mirin or japanese vinegar |
| \N \N | Fresh chopped parsley; optional garnish |
1) Place the mushrooms in a small bowl and add 1 cup of boiling water. Boil a medium pot of water and cook the ramen noodles 3 to 4 minutes. Set aside flavor packets. Drain noodles in colander. Remove mushrooms from water.
(Save soaking water.) Slice mushrooms thinly. Heat oil in a large skillet and add mushrooms and seitan strips. Saute 1 to 2 minutes, then add mushroom soaking water and contents of the two ramen flavor packets.
2) Dissolve arrowroot in ⅓ cup of the seitan marinade and add to skillet.
Stir in mirin, bring to boil, add noodles, and serve. Garnish with parsley if desired.
Servings: 2 to 3. EACH 335 cals, 5g fat (13%) 6g fiber est by MasterCook.
SOURCE: Jan Wolff is a chef and cooking teacher who uses natural ingredients and specializes in vegan and macrobiotic cuisine. Recipe featured 1999 Bergen Record, NJ Recipe by: Seitan By JAN WOLFF, 03/31/99(Wed) Converted by MM_Buster v2.0l.