Japanese Noodle Soup Recipe
Servings: 6
Ingredients
- 1 pkt Japanese udon noodles - (8 1/2 ounce)
- 1 tsp vegetable oil
- 1 med red bell pepper cut thin strips
- 1 med carrot diagonally sliced
- 2 x green onions thinly sliced
- 2 can fat-free reduced-sodium beef broth (14 ounce ea)
- 1 c. water
- 1 tsp reduced-sodium soy sauce
- 1/2 tsp grated fresh ginger
- 1/2 tsp freshly-grnd black pepper
- 2 c. thinly-sliced fresh shiitake mushrooms stems removed
- 4 ounce daikon (Japanese radish) peeled, and cut into thin strips
- 4 ounce hard tofu liquid removed, and cut into 1/2" cubes
Directions
- Cook noodles according to package directions, omitting salt; drain. Rinse; set aside.
- Heat oil in large nonstick saucepan till warm. Add in red bell pepper, carrot and green onions; cook till slightly softened, about 3 min. Stir in beef broth, water, soy sauce, ginger and black pepper; bring to a boil. Add in mushrooms, daikon and tofu; reduce heat and simmer 5 min.
- Place noodles in soup tureen; ladle soup over noodles.
- This recipe yields 6 servings.
- Comments: 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 dry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 6 servings | |
| Calories 39 | |
| Calories from Fat 15 | 38% |
| Total Fat 1.66g | 2% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 539mg | 22% |
| Potassium 194mg | 6% |
| Total Carbs 2.81g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.48g | 1% |
| Protein 3.35g | 5% |
