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.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
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% |
Advertisement
Advertisement