Japanese Noodle Soup
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Japanese Noodle Soup
YIELD Makes 6 servings
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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.
INGREDIENTS
| 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 | cup water |
| 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 |
PREPARATION:
- 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.
This recipe appears in:
Asian
NUTRITIONAL INFORMATION:
| Serving Size: | 1 bowl soup (1/6 of total recipe) |
| Sodium | 107 mg |
| Protein | 9 g |
| Fiber | 3 g |
| Carbohydrate | 24 g |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 16 % |
| Calories | 144 |
DIETARY EXCHANGE:
| Vegetable | 1/2 |
| Starch | 1-1/2 |
| Fat | 1/2 |
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