Free Recipe Japanese Noodle Soup
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6
Ingredients for Japanese Noodle Soup Recipe
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 ts Cayenne (optional)
1/2 c Roasted cashews, chopped
Japanese Noodle Soup Preparation
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. <Electronic format courtesy of: Karen Mintzias> File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip
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