Japanese noodle soup Recipe

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Japanese noodle soup

Artist:	_	Yield:	6
Categories:	Asian, Ethnic, Japanese, Pastas & Noodles, Soups & Stews	Rating:	0
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Ingredients:

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

Procedures:

1	Heat oil, saute onions, carrots, celery.
2	Slice shiitake mushrooms, discarding stems.
3	Add shiitakes, soaking liquid and water to sauteed vegetables.
4	Bring to a boil, simmer 15 minutes.
5	Add pasta, cook according to package directions.
6	Add ginger, pea pods, red pepper, greens, shoyu, vinegar and mirin.
7	Turn heat down and allow vegetables to cook for 5 cashews.vegetables should be bright and minutes.
8	Serve garnished with chopped crunchy.
9	The soup is best served immediately.
10	Prep.
11	30-40 minutes cooking: 15 minutes yields: 6-8 servings