Japanese noodle soup

 
                            JAPANESE NOODLE SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           EDEN Hot Pepper Sesame Oil
    2                    Cloves garlic -- pressed
    1       md           Onion -- cut in half moons
    2                    Carrots
                         -- chopped in half moons
    1                    Celery stalk -- chopped
    1       pk           EDEN Shiitake Mushrooms
                         - soaked in 1 cup water
                         - for 20 minutes
    7       c            Water
      1/2   pk           EDEN Bifun Rice Pasta
                         -OR- Mung Bean Pasta
    2       tb           Grated fresh ginger
    1       c            Pea pods -- cut off ends
    1       bn           Mustard greens or kale
                         -OR- collards or chard
                         - chopped
    1       sm           Red pepper -- chopped
      1/4   c            EDEN Organic Shoyu
                         -OR- Tamari
                         --(amount may be doubled)
    2       tb           EDEN Brown Rice Vinegar
    2       tb           EDEN Mirin
    1       t            Cayenne (optional)
      1/2   c            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.
   
  
 
 
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