Japanese Mushroom Noodle Soup Recipe
Servings: 4
Ingredients
- 4 ounce Udon noodles uncooked or possibly vermicelli pasta
- 1 1/2 tsp warm chile oil or possibly 2 tsp vegetable oil plus 1/2 tsp crushed red pepper flakes
- 8 ounce shiitake mushrooms dry or possibly fresh if dry, rehydrate before using stems discarded caps sliced
- 3 x cloves garlic chopped
- 1 1/2 tsp ginger root
- 2 can reduced sodium beef broth (14.5 ounce) or possibly Oriental broth
- 1/2 c. Mirin (sweet Japanese cooking wine)
- 1 Tbsp. low sodium soy sauce or possibly tamari
- 1/2 c. green onion thinly sliced
- 1 Tbsp. Oriental sesame oil
Directions
- Break noodles in half; cook according to package directions. Meanwhile, in large saucepan, heat chile oil over medium heat. Add in mushrooms, garlic and ginger; cook 5 min, stirring occasionally. Add in broth, mirin and soy sauce; bring to a boil. Simmer, uncovered, 10 min, stirring once.
- Drain noodles, stir into soup. Stir in green onions and sesame oil. Ladle into shallow soup bowls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 4 servings | |
| Calories 130 | |
| Calories from Fat 40 | 31% |
| Total Fat 4.55g | 6% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 185mg | 8% |
| Potassium 374mg | 11% |
| Total Carbs 9.63g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.75g | 1% |
| Protein 5.72g | 9% |
