Japanese Noodle Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: 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 package: EDEN Shiitake Mushrooms soaked in 1 cup water for 20 minutes,
7 cup: Water,
1/2 package: EDEN Bifun Rice Pasta OR- Mung Bean Pasta,
2 tbsp: 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
1/4 cup: EDEN Organic Shoyu OR- Tamari -, amount may be doubled
2 tbsp: EDEN Brown Rice Vinegar,
2 tbsp: EDEN Mirin,
1 tsp: Cayenne, optional
1/2 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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Soups