Japanese Mushroom Noodle Soup

Photo: flickr user kellyhogaboom

Ingredients

4 ounces Udon noodles uncooked or vermicelli

1 1/2 teaspoons hot chile oil or 2 tsp vegetable oil plus ½

crushed red pepper flakes

8 ounces shiitake mushrooms dried or fresh if dried, rehydrate before using stems disca

3 cloves garlic minced

1 1/2 teaspoons ginger root

2 can reduced sodium beef broth (14.5 oz) or Orienta

1/2 cup Mirin (sweet Japanese cooking 1 tablespoon low sodium soy sauce or 1/2 cup green onion thinly sliced

1 tablespoon Oriental sesame oil

Preparation

Break noodles in half; cook according to package directions. Meanwhile, in large saucepan, heat chile oil over medium heat. Add mushrooms, garlic and ginger; cook 5 minutes, stirring occasionally. Add broth, mirin and soy sauce; bring to a boil. Simmer, uncovered, 10 minutes, stirring once.

Drain noodles, stir into soup. Stir in green onions and sesame oil. Ladle into shallow soup bowls.