Japanese Noodle Soup
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Japanese Noodle Soup
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.
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:
1.
Cook noodles according to package directions, omitting salt; drain. Rinse; set aside.
2.
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.
3.
Place noodles in soup tureen; ladle soup over noodles.
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 |
This recipe appears in:
Asian