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Title: Japanese Noodle Soup
Categories: Soup
Yield: 6 Servings
| 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 minut |
| 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 | ts | 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