| 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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