| 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)
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