| 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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