| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Japanese |
|
4 |
Serings |
INGREDIENTS
| 4 |
oz |
Udon noodles or vermicelli pasta, uncooked |
| 1 1/2 |
ts |
Hot chile oil -or- |
| 2 |
ts |
Vegetable oil plus |
| 1/2 |
ts |
Crushed red pepper flakes |
| 8 |
oz |
Fresh or rehydrated shiitake mushrooms, stems discarded, caps sliced |
| 3 |
|
Cloves garlic, minced |
| 1 1/2 |
ts |
Minced fresh or bottled ginger root |
| 2 |
cn |
(14.5 oz) reduced sodium beef broth or Oriental broth |
| 1/2 |
c |
Mirin (sweet Japanese cooking wine) |
| 1 |
tb |
Reduced sodium tamari or soy sauce |
| 1/2 |
c |
Very thinly slicied green onions |
| 1 |
tb |
Oriental sesame oil |
INSTRUCTIONS
Source: Byerly Bag
Break noodles in half; cook according to package directions. Meanwhile, in
large saucepan, heat chile oil over medium heat. Add mushrooms, garlic and
ginger; cook 5 minutes, stirring occasionally. Add broth, mirin and soy
sauce; bring to a boil. Simmer, uncovered, 10 minutes, stirring once. Drain
noodles, stir into soup. Stir in green onions and sesame oil. Ladle into
shallow soup bowls. Per Serving: 215 calories, 6g fat, 0 cholesterol, 2g
fiber, 822 mg sodium
Posted to Digest eat-lf.v097.n044 by BunnyMama@aol.com on Feb 15, 1997.
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