Japanese Noodle Soup



INGREDIENTS:

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 minutes

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

DIRECTIONS:

1. 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.



Japanese Noodle Soup