Side Pannel
Japanese Noodle Soup
Ingredients List
- 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
Directions
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
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
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