Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Boiling water |
| ½ cup | Dried shiitake mushrooms about 1/2 ounce |
| 1 teaspoon | Dark sesame oil |
| ½ cup | Chopped green onions |
| 1 small | Red bell pepper; cut into thin |
| \N \N | ; strips |
| 15 ounces | Low-sodium black or organic soybeans; rinsed and |
| \N \N | Drained |
| 3 tablespoons | Mirin sweet rice wine |
| 2 tablespoons | Soy sauce |
| ¼ teaspoon | Freshly ground pepper |
| 4 cups | Hot cooked soba about 8 ounces uncooked buckwheat |
| \N \N | ; noodle |
| 2 teaspoons | Sesame seeds; toasted |
1. Combine boiling water and mushrooms in a bowl; cover and let stand 30 minutes. Drain mushrooms, reserving 3 tablespoons liquid. Discard mushroom stems; thinly slice mushroom caps, and set aside.
2. Heat oil in a large nonstick skillet over medium heat. Add mushrooms, green onions, and bell pepper strips; stir-fry 1 minute. Add reserve mushroom liquid, soybeans, and mirin; stir-fry 2 minutes. Add soy sauce and pepper; stir-fry 1 minute. Serve over soba; sprinkle with sesame seeds.
Yield: 4 servings (serving size: ¾ cup sauce and 1 cup soba).
Note: Substitute 4 cups hot cooked vermicelli (about 8 ounces uncooked very thin spaghetti) for the soba, if desired.
Per serving: 123 Calories (kcal); 2g Total Fat; (14% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol; 524mg Sodium Food Exchanges: 1½ Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Recipe by: Weight Watchers Magazine, Jan/Feb 1998 Converted by MM_Buster v2.0n.