• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

JAPANESE NOODLE SOUP

    Add to MenuAdd to Calendar

    Source: www.cookreceipts.comReport recipe

    Rate this recipe:

    Ingredients Jump to Instructions ↓

    1. 2 tb EDEN Hot Pepper Sesame Oil

    2. 2 Cloves garlic; pressed

    3. 1 md Onion; cut in half moons

    4. 2 Carrots -- chopped in half moons

    5. 1 Celery stalk; chopped

    6. 1 pk EDEN Shiitake Mushrooms - soaked in 

    7. 1 cup water - for 

    8. 20 minutes

    9. 7 c Water

    10. 1/2 pk EDEN Bifun Rice Pasta -OR- Mung Bean Pasta

    11. 2 tb Grated fresh ginger

    12. 1 c Pea pods; cut off ends

    13. 1 bn Mustard greens or kale -OR- collards or chard - chopped

    14. 1 sm Red pepper; chopped

    15. 1/4 c EDEN Organic Shoyu -OR- Tamari --(amount may be doubled)

    16. 2 tb EDEN Brown Rice Vinegar

    17. 2 tb EDEN Mirin

    18. 1 ts Cayenne 

    19. 1/2 c Roasted cashews, chopped

    Instructions Jump to Ingredients ↑

    1. 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.

    2. -40 minutes Cooking: 15 minutes Yields: 6-8 servings Copyright 1995 Eden Foods, Inc. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback