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 %|
Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.