YIELD Makes 6 servings
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 dried.
|1||package (8-1/2 ounces) Japanese udon noodles|
|1||teaspoon vegetable oil|
|1||medium red bell pepper, cut into thin strips|
|1||medium carrot, diagonally sliced|
|2||green onions, thinly sliced|
|2||cans (14-1/2 ounces each) fat-free reduced-sodium beef broth|
|1||teaspoon reduced-sodium soy sauce|
|1/2||teaspoon grated fresh ginger|
|1/2||teaspoon black pepper|
|2||cups thinly sliced fresh shiitake mushrooms, stems removed|
|4||ounces daikon (Japanese radish), peeled and cut into thin strips|
|4||ounces firm tofu, drained and cut into 1/2-inch cubes|
- Cook noodles according to package directions, omitting salt; drain. Rinse; set aside.
- Heat oil in large nonstick saucepan until hot. Add red bell pepper, carrot and green onions; cook about 3 minutes or until slightly softened. Stir in beef broth, water, soy sauce, ginger and black pepper; bring to a boil. Add mushrooms, daikon and tofu; reduce heat and simmer 5 minutes.
- Place noodles in soup tureen; ladle soup over noodles.
|Serving Size:||1 bowl soup (1/6 of total recipe)|
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||16 %|
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