Japanese Noodle Soup

45 minutes Prep: 10 minutes Cook: 35 minutes

44 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	tablespoons	hot pepper sesame oil
2	cloves	garlic	pressed
1	medium	onion	cut in half moons
2	each	carrots	chopped in half moons
1	each	celery stalk
1	package	mushrooms, shitake
7	cups	water
1/2	package	eden bifun rice pasta
2	tablespoons	ginger
1	cup	snow pea pods	cut off ends
1	small	sweet red bell pepper
2	tablespoons	brown rice vinegar
1/2	cup	cashew nuts	roasted, chopped

Directions

Heat oil, sauté onions, carrots, celery.

Slice shiitake mushrooms, discarding stems.

Add shiitakes, soaking liquid and water to sautéed 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.

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Nutrition Facts

Serving Size 354g

Amount per Serving

Calories 44 24% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 33mg	1%
Total Carbohydrate 8.0g	3%
Dietary Fiber 2.0g	7%
Sugars 3.0g
Protein 2.0g	3%

Vitamin A	80%		Vitamin C	49%
Calcium	4%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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