Oftentimes in reading [the Bible], every word seemed to touch my heart. I felt a harmony between something in my heart, and those sweet and powerful words. I seemed often to see so much light exhibited in every sentence, and such refreshing food communicated, that I could not get along in reading; often dwelling long on one sentence, to see the wonders contained in it; yet almost every sentence seemed to be full of wonders.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
	Vegan	Veg05	3	servings

INGREDIENTS

6		Dried shiitake mushrooms; approximately
1	c	Boiling water
2	pk	Miso-flavored ramen noodles
1	ts	Sesame oil
8	oz	Wheat gluten; (seitan), sliced
		; (1-package)
		Into thin strips; reserve marinade
1	tb	Arrowroot or kuzu
		OR cornstarch
1	tb	Mirin or japanese vinegar
		Fresh chopped parsley; optional garnish

INSTRUCTIONS

1) Place the mushrooms in a small bowl and add 1 cup of boiling water. Boil
a medium pot of water and cook the ramen noodles 3 to 4 minutes. Set aside
flavor packets. Drain noodles in colander. Remove mushrooms from water.
(Save soaking water.) Slice mushrooms thinly. Heat oil in a large skillet
and add mushrooms and seitan strips. Saute 1 to 2 minutes, then add
mushroom soaking water and contents of the two ramen flavor packets.
2) Dissolve arrowroot in 1/3 cup of the seitan marinade and add to skillet.
Stir in mirin, bring to boil, add noodles, and serve. Garnish with parsley
if desired.
Servings: 2 to 3. EACH 335 cals, 5g fat (13%) 6g fiber est by MasterCook.
SOURCE: Jan Wolff is a chef and cooking teacher who uses natural
ingredients and specializes in vegan and macrobiotic cuisine. Recipe
featured 1999 Bergen Record, NJ
Recipe by: Seitan By JAN WOLFF, 03/31/99(Wed)
Converted by MM_Buster v2.0l.

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