| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Oriental, Sauces & gr, Vegan, Vegetarian | 1 | Servings |
INGREDIENTS
| 1 | Part rice vinegar | |
| 1 | Part soy sauce | |
| 1 | Part lemon juice, with peel | |
| 1 | T | Sugar, or less to taste |
| Sliced scallions for serving |
INSTRUCTIONS
Heat all the ingredients and simmer for awhile, but do not boil. Remove the lemon peel. Top with sliced scallions for color and additional flavor (optional). Serve at room temperature over chilled Japanese noodles. It's also excellent as a dipping sauce for vegetarian sushi rolls. Per serving: 296 Calories; less than one gram Fat (1% calories from fat); 16g Protein; 72g Carbohydrate; 0mg Cholesterol; 16464mg Sodium Food Exchanges: 6 Vegetable; 2 Fruit; 2 Other Carbohydrates Recipe by: Sushi Chef at Brookwood Grill Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Feb 19, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 13
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 60.9mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: 1.5g
Protein: <1g