Japanese Noodle Soup
INGREDIENTS:
4 oz Udon noodles or vermicelli
-pasta, uncooked
1 1/2 ts Hot chile oil -or-
2 ts Vegetable oil plus
1/2 ts Crushed red pepper flakes
8 oz Fresh or rehydrated shiitake
-mushrooms, stems discarded,
-caps sliced
3 Cloves garlic, minced
1 1/2 ts Minced fresh or bottled
-ginger root
2 cn (14.5 oz) reduced sodium
-beef broth or Oriental
-broth
1/2 c Mirin (sweet Japanese
-cooking wine)
1 tb Reduced sodium tamari or soy
-sauce
1/2 c Very thinly slicied green
-onions
1 tb Oriental sesame oil
4 oz Udon noodles or vermicelli
-pasta, uncooked
1 1/2 ts Hot chile oil -or-
2 ts Vegetable oil plus
1/2 ts Crushed red pepper flakes
8 oz Fresh or rehydrated shiitake
-mushrooms, stems discarded,
-caps sliced
3 Cloves garlic, minced
1 1/2 ts Minced fresh or bottled
-ginger root
2 cn (14.5 oz) reduced sodium
-beef broth or Oriental
-broth
1/2 c Mirin (sweet Japanese
-cooking wine)
1 tb Reduced sodium tamari or soy
-sauce
1/2 c Very thinly slicied green
-onions
1 tb Oriental sesame oil
Break noodles in half; cook according to package directions. Meanwhile, in large saucepan, heat chile oil over medium heat. Add mushrooms, garlic and ginger; cook 5 minutes, stirring occasionally. Add broth, mirin and soy sauce; bring to a boil. Simmer, uncovered, 10 minutes, stirring once. Drain noodles, stir into soup. Stir in green onions and sesame oil. Ladle into shallow soup bowls. Per Serving: 215 calories, 6g fat, 0 cholesterol, 2g fiber, 822 mg sodium