Title: Japanese Mushroom Noodle Soup
Categories: None
Yield: 4 Serings

4 oz Udon noodles or vermicelli
-pasta, uncooked
1 1/2 ts Hot chile oil -or-
2 ts Vegetable oil plus
1/2 ts Crushed red pepper flakes
8 oz Fresh or rehydrated shiitake
-mushrooms, stems discarded,
-caps sliced
3 Cloves garlic, minced
1 1/2 ts Minced fresh or bottled
-ginger root
2 cn (14.5 oz) reduced sodium
-beef broth or Oriental
-broth
1/2 c Mirin (sweet Japanese
-cooking wine)
1 tb Reduced sodium tamari or soy
-sauce
1/2 c Very thinly slicied green
-onions
1 tb Oriental sesame oil

Source: Byerly Bag

Break noodles in half; cook according to package directions. Meanwhile, in
large saucepan, heat chile oil over medium heat. Add mushrooms, garlic and
ginger; cook 5 minutes, stirring occasionally. Add broth, mirin and soy
sauce; bring to a boil. Simmer, uncovered, 10 minutes, stirring once. Drain
noodles, stir into soup. Stir in green onions and sesame oil. Ladle into
shallow soup bowls. Per Serving: 215 calories, 6g fat, 0 cholesterol, 2g
fiber, 822 mg sodium
Posted to Digest eat-lf.v097.n044 by BunnyMama@aol.com on Feb 15, 1997.