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  • Japanese Noodle Soup

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    Japanese Noodle Soup
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 pkt Japanese udon noodles - (8 1/2 ounce)
    • 1 tsp vegetable oil
    • 1 med red bell pepper cut thin strips
    • 1 med carrot diagonally sliced
    • 2 x green onions thinly sliced
    • 2 can fat-free reduced-sodium beef broth (14 ounce ea)
    • 1 c. water
    • 1 tsp reduced-sodium soy sauce
    • 1/2 tsp grated fresh ginger
    • 1/2 tsp freshly-grnd black pepper
    • 2 c. thinly-sliced fresh shiitake mushrooms stems removed
    • 4 ounce daikon (Japanese radish) peeled, and cut into thin strips
    • 4 ounce hard tofu liquid removed, and cut into 1/2" cubes

    Directions

    1. Cook noodles according to package directions, omitting salt; drain. Rinse; set aside.
    2. Heat oil in large nonstick saucepan till warm. Add in red bell pepper, carrot and green onions; cook till slightly softened, about 3 min. Stir in beef broth, water, soy sauce, ginger and black pepper; bring to a boil. Add in mushrooms, daikon and tofu; reduce heat and simmer 5 min.
    3. Place noodles in soup tureen; ladle soup over noodles.
    4. This recipe yields 6 servings.
    5. Comments: The Japanese udon noodles, called for in this mouth-watering dish, are long, thick wheat noodles with square edges. They are available both fresh and dry.

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