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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|Serving Size: 1 Serving (329g)|
|Recipe Makes: 6|
|Calories from Fat: 103 (36%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 34.1mg||10 %|
|Sodium 44.6mg||2 %|
|Potassium 428.9mg||11 %|
|Total Carbohydrate 38.2g||11 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 34.9g|
|Protein 8.7g||12 %|
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Calories per serving: 288
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