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Japanese noodle soup
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| Artist: |
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| Categories: |
Asian, Ethnic, Japanese, Pastas & Noodles, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | EDEN Hot Pepper Sesame Oil | | 2
| | Cloves garlic, pressed | | 1
| med | Onion, cut in half moons | | 2
| | Carrots | | | -- chopped in half moons | | 1
| | Celery stalk, chopped | | 1
| pack | EDEN Shiitake Mushrooms | | | - soaked in 1 cup water | | | - for 20 minutes | | 7
| cup | Water | | 1/2
| pack | 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 |
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Procedures:
| 1 | Heat oil, saute onions, carrots, celery. | | 2 | Slice shiitake mushrooms, discarding stems. | | 3 | Add shiitakes, soaking liquid and water to sauteed vegetables. | | 4 | Bring to a boil, simmer 15 minutes. | | 5 | Add pasta, cook according to package directions. | | 6 | Add ginger, pea pods, red pepper, greens, shoyu, vinegar and mirin. | | 7 | Turn heat down and allow vegetables to cook for 5 cashews.vegetables should be bright and minutes. | | 8 | Serve garnished with chopped crunchy. | | 9 | The soup is best served immediately. | | 10 | Prep. | | 11 | 30-40 minutes cooking: 15 minutes yields: 6-8 servings |
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