Oriental Noodles And Vegetables In Dashi Broth
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dujour07 | 1 | Servings | ||
INGREDIENTS
| 2 | qt | Cold water |
| 1 | Strip Kombu seaweed, 45" | |
| 2 | c | Dried shiitake mushrooms |
| 6 | T | Brown rice vinegar |
| 1/2 | c | Mirin |
| 3/4 | c | Shoyu |
| 1/4 | c | Ginger juice |
INSTRUCTIONS
Combine the water and kombu in a 3 quart sauce pan and bring to a boil, remove the kombu and add the mushrooms. Lower the heat and simmer gently for 1 hour. Strain the broth and add enough water to equal 2 quarts. Stir in the remaining ingredients. Serve over cooked Soba noodles, blanched broccoli florets, cauliflower, julienned carrots and/or mung bean sprouts. S: 4 servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9204 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 314
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 6383.7mg
Potassium: 1448.7mg
Carbohydrates: 70.5g
Fiber: 9.8g
Sugar: 4.8g
Protein: 16.8g