Japanese Noodle Soup
Yield
6 servingsPrep
10 minCook
35 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
hot pepper sesame oil
|
* |
| 2 | cloves |
garlic
pressed |
|
| 1 | medium |
onions
cut in half moons |
|
| 2 | each |
carrots
chopped in half moons |
|
| 1 | each |
celery stalks
|
|
| 1 | package |
mushrooms, shiitake
|
*
|
| 7 | cups |
water
|
|
| ½ | package |
eden bifun rice pasta
|
* |
| 2 | tablespoons |
ginger
|
|
| 1 | cup |
snow pea pods
cut off ends |
|
| 1 | small |
sweet red bell peppers
|
|
| 2 | tablespoons |
brown rice vinegar
|
* |
| ½ | cup |
cashew nuts
roasted, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
hot pepper sesame oil
|
* |
| 2 | cloves |
garlic
pressed |
|
| 1 | medium |
onions
cut in half moons |
|
| 2 | each |
carrots
chopped in half moons |
|
| 1 | each |
celery stalks
|
|
| 1 | package |
mushrooms, shiitake
|
*
|
| 1.7 | l |
water
|
|
| 0.5 | package |
eden bifun rice pasta
|
* |
| 3E+1 | ml |
ginger
|
|
| 237 | ml |
snow pea pods
cut off ends |
|
| 1 | small |
sweet red bell peppers
|
|
| 3E+1 | ml |
brown rice vinegar
|
* |
| 118 | ml |
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.
