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

Japanese Noodle Soup

  • 6servings

Add to MenuAdd to Calendar

Source: www.cookingindex.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, D
MineralsZinc, Copper, Potassium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 Japanese udon noodles - (8 1/2 oz)

  2. 1 teaspoon 5ml Vegetable oil

  3. 1 teaspoon 5ml Red bell pepper - cut thin strips (medium)

  4. 1 teaspoon 5ml Carrot - diagonally sliced (medium)

  5. 2 Green onions - thinly sliced

  6. 2 Fat-free reduced-sodium beef broth - (14 oz ea)

  7. 1 cup 237ml Water

  8. 1 teaspoon 5ml Reduced-sodium soy sauce

  9. 1/2 teaspoon 2 1/2ml Grated fresh ginger

  10. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  11. 2 cups 474ml Thinly-sliced fresh shiitake mushrooms - stems removed

  12. 4 oz 113g Daikon (Japanese radish) - peeled, and Cut into thin strips

  13. 4 oz 113g Firm tofu - drained, and Cut into 1/2" cubes

Instructions Jump to Ingredients ↑

  1. Cook noodles according to package directions, omitting salt; drain. Rinse; set aside.

  2. Heat oil in large nonstick saucepan until hot. Add red bell pepper, carrot and green onions; cook until slightly softened, about 3 minutes. Stir in beef broth, water, soy sauce, ginger and black pepper; bring to a boil. Add mushrooms, daikon and tofu; reduce heat and simmer 5 minutes.

  3. Place noodles in soup tureen; ladle soup over noodles.

  4. This recipe yields 6 servings.

  5. Exchanges Per Serving: 1 1/2 Starch, 1/2 Vegetable, 1/2 Fat.

  6. Nutrition Facts: Calories 144; Calories from Fat 16%; Total Fat 3g; Saturated Fat 1g; Protein 9g; Carbohydrates 24g; Cholesterol 0mg; Sodium 107mg; Dietary Fiber 3g.

Comments

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