Japanese Noodle Soup

Categories: Soups

Serves: 6 Servings

Ingredients:

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

Instructions:
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

Copyright 1995 Eden Foods, Inc.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip

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