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  Japanese Noodle Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 262
Ingredients:
2 tbsp EDEN Hot Pepper Sesame Oil
2 Cloves garlic, pressed
1 medium Onion, cut in half moons
2 Carrots - chopped in half moons
1 Celery stalk, chopped
1 package EDEN Shiitake Mushrooms soaked in 1 cup water for 20 minutes
7 cup Water
1/2 package 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
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. Mintzias>
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