Traditional Japanese Noodles & Broth
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yam
|
* |
| 4 | cups |
water
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
mirin (sweet seasoning)
|
*
|
| 1 | tablespoon |
ginger
grated |
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yam
|
* |
| 946 | ml |
water
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
mirin (sweet seasoning)
|
*
|
| 15 | ml |
ginger
grated |
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
Directions
Prepare pasta.
Rinse and drain; set aside.
Prepare broth: Bring kombu and water to a boil.
Remove pan from heat, add bonito flakes, cover and allow flakes to sink to the bottom.
Remove kombu and discard flakes.
Add tamari and mirin and lightly simmer for 1 minute.
Squeeze in juice from the grated ginger.
Place noodles in bowls and pour hot broth to cover.
Top with green onions.
Make it simple, garnished with EDEN Nori, or more complex by topping with vegetables, tofu or tempura!
