Japanese Noodle Soup

Ready in 1 hour

Top-ranked recipe named "Japanese Noodle Soup"

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Ingredients

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2 tb Brown Rice Vinegar
1/2 pk Bifun Rice Pasta
2 tb Mirin
1 bn Mustard greens; or kale
1 sm Red pepper; chopped
2 Carrots
2 tb fresh ginger; Grated
2 tb Hot Pepper Sesame Oil
1 md Onion; cut in half moons
1 stalk Celery; chopped
2 Cloves garlic; pressed
1/2 c Roasted cashews; chopped
1 pk Shiitake Mushrooms
1 c Pea pods; cut off ends
1/4 c Organic Shoyu; (amount may be doubled)
7 c Water
1 ts Cayenne; optional

Original recipe makes 6

Servings  

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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip

Calories Per Serving: 352 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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