pasta - Japanese Noodle Soup

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* Exported from MasterCook *

 

Japanese Noodle Soup

 

Recipe By :Soyfoods Cooking for a Positive Menopause - Bryanna Clark Grogan

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 cups water

4 cups vegetarian broth

1/4 cup dry sherry

1/4 cup Japanese soy sauce

1 teaspoon grated ginger root

3/4 pound firm tofu or Oven-Fried Tofu

2 carrots -- julienned

8 ounces moodles, such as soba or spaghettini -- cooked and

drained

2 cups snow peas, 1 cup frozen baby peas, or 1

1/2 cups sliced mushrooms

1 10 oz package cleaned fresh spinach, or 3 cups finely

shredded cabbage, or thinly sliced

broccoli florets

sliced green onions for garnish

toasted sesame seed oil for garnish

 

Bring the water and broth to a boil in a large pot. Add the sherry, soy sauce,

ginger, tofu, and carrots, and simmer for 5 minutes. Add the cooked noodles and

cabbage, if using, and simmer for 2 minutes. Add the peas and spinach, if

using, and simmer 1 more minute. Garnish each serving with green onions and a

sprinkle of sesame oil.

 

Description:

" This is an easy, inexpensive, and delicious meal for days when you

have little time or energy. "

 

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Per Serving (excluding unknown items): 33 Calories; trace Fat (3.4% calories

from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

21mg Sodium. Exchanges: 1/2 Vegetable.

 

NOTES : Serves 4 to 6

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0