Skip the delivery - and the high fat and salt counts - with this quick and satisfying Asian-inspired soup by Chloe Coscarelli, author of Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way.
Shape, April 2012
1. Cook udon noodles according to package directions; drain and set aside. Toast cashews in a dry pan over medium heat for 3 minutes or until lightly browned and fragrant. Remove from heat and chop roughly.
2. Meanwhile, heat oil in a large pot over medium-high heat. Add mushrooms and scallions; cook for 5 minutes or until mushrooms are soft. Mix in garlic, ginger, jalapeno, and cayenne pepper and cook for 2 minutes.
3. Add broth to the mushroom mixture and bring to a boil. Add noodles, reduce heat to low and simmer, reduce heat to low, and simmer, covered for 10 minutes. Turn off heat and stir in vinegar and sesame oil. Season to taste with salt. Ladle into four bowls and garnish each with 1 tablespoon of cashews and 1 teaspoon of cilantro; serve.
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|Serving Size: 1 Serving (432g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 118 (38%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 1222.4mg||42 %|
|Potassium 150.5mg||4 %|
|Total Carbohydrate 46.8g||14 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 45.7g|
|Protein 3.1g||4 %|
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Calories per serving: 313
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