* Exported from MasterCook * JAPANESE NOODLE SOUP Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 t Cayenne (optional) 1/2 c Roasted cashews, chopped 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. - - - - - - - - - - - - - - - - - -