Japanese Mushroom Noodle Soup
By: Anonymous
Published: Tuesday, December 22, 2009 - 11:52pm

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

1 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. 2 Drain noodles, stir into soup. Stir in green onions and sesame oil. Ladle into shallow soup bowls. 


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Preparation

 1  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.  2  Drain noodles, stir into soup. Stir in green onions and sesame oil. Ladle into shallow soup bowls.