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Ingredients
- 6 x dry shiitake mushrooms, approximately
- 1 c. boiling water
- 2 pkt miso-flavored ramen noodles
- 1 tsp sesame oil
- 8 ounce wheat gluten, (seitan), sliced (1-package)
- Â Â into thin strips, reserve marinade
- 1 Tbsp. arrowroot or possibly kuzu
- Â Â Or possibly cornstarch
- 1 Tbsp. mirin or possibly japanese vinegar
- Â Â fresh minced parsley, optional garnish
Directions
- 1) Place the mushrooms in a small bowl and add in 1 c. of boiling water. Boil a medium pot of water and cook the ramen noodles 3 to 4 min. Set aside flavor packets. Drain noodles in colander. Remove mushrooms from water. (Save soaking water.) Slice mushrooms thinly. Heat oil in a large skillet and add in mushrooms and seitan strips. Saute/fry 1 to 2 min, then add in mushroom soaking water and contents of the two ramen flavor packets.
- 2) Dissolve arrowroot in 1/3 c. of the seitan marinade and add in to skillet.
- Stir in mirin, bring to boil, add in noodles, and serve. Garnish with parsley if you like. and specializes in vegan and macrobiotic cuisine. Recipe featured 1999 Bergen
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 3 servings | |
| Calories 449 | |
| Calories from Fat 71 | 16% |
| Total Fat 7.94g | 10% |
| Saturated Fat 2.62g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 360mg | 15% |
| Potassium 246mg | 7% |
| Total Carbs 32.67g | 9% |
| Dietary Fiber 2.5g | 8% |
| Sugars 0.33g | 0% |
| Protein 60.92g | 97% |
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