Japanese Noodle Soup Recipe

Step 1

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.

Things You'll Need

  • 2tb EDEN Hot Pepper Sesame Oil
  • 2 Cloves garlic; pressed
  • 1md Onion; cut in half moons
  • 2 Carrots
  • -- chopped in half moons
  • 1 Celery stalk; chopped
  • 1pk EDEN Shiitake Mushrooms
  • - soaked in 1 cup water
  • - for 20 minutes
  • 7c Water
  • 1/2pk EDEN Bifun Rice Pasta
  • -OR- Mung Bean Pasta
  • 2tb Grated fresh ginger
  • 1c Pea pods; cut off ends
  • 1bn Mustard greens or kale
  • -OR- collards or chard
  • - chopped
  • 1sm Red pepper; chopped
  • 1/4c EDEN Organic Shoyu
  • -OR- Tamari
  • --(amount may be doubled)
  • 2tb EDEN Brown Rice Vinegar
  • 2tb EDEN Mirin
  • 1ts Cayenne (optional)
  • 1/2c Roasted cashews, chopped

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