| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Japanese | Soups | 6 | Servings |
INGREDIENTS
| 2 | tb | EDEN Hot Pepper Sesame Oil |
| 2 | Cloves garlic; pressed | |
| 1 | md | Onion; cut in half moons |
| 2 | Carrots chopped in half moons | |
| 1 | Celery stalk; chopped | |
| 1 | pk | EDEN Shiitake Mushrooms soaked in 1 cup water for 20 minutes |
| 7 | c | Water |
| 1/2 | pk | EDEN Bifun Rice Pasta OR- Mung Bean Pasta |
| 2 | tb | Grated fresh ginger |
| 1 | c | Pea pods; cut off ends |
| 1 | bn | Mustard greens or kale OR- collards or chard chopped |
| 1 | sm | Red pepper; chopped |
| 1/4 | c | EDEN Organic Shoyu OR- Tamari (amount may be doubled) |
| 2 | tb | EDEN Brown Rice Vinegar |
| 2 | tb | EDEN Mirin |
| 1 | ts | Cayenne (optional) |
| 1/2 | c | Roasted cashews, chopped |
INSTRUCTIONS
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. 30-40 minutes Cooking: 15 minutes Yields: 6-8 servings Copyright 1995 Eden Foods, Inc. <Electronic format courtesy of: Karen Mintzias> File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip
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