JAPANESE NOODLE SOUP

22.10.2008 | Author: Cook | Posted in Brown rice
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JAPANESE NOODLE SOUP


Servings: 6
Ingredients: 

  • 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
    •

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.

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