 |
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.
- - - - - - - - - - - - - - - - - -
|
