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Japanese Noodle & Shiitake Soup

http://www.eatingwell.com/recipes/japanese_noodle_shiitake_soup.html

From EatingWell:  January/February 1995, EatingWell for a Healthy Heart Cookbook (2008)

This Asian soup is fragrant with fresh ginger; shiitake mushrooms, spinach and soba noodles make it satisfying.

8 servings, about 1 1/4 cups each | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Bring at least 3 quarts water to a boil in a large pot. Slowly add soba. When water returns to a boil, add 1/2 cup cold water. Repeat steps of returning water to a boil and adding cold water 2 or 3 times, until the noodles are just tender. (It will take 5 to 7 minutes total.) Drain and rinse with cold water, working your fingers through the strands to separate them. Set aside.
  2. Combine broth and ginger in the large pot and bring to a boil. Reduce the heat to medium-low, add mushrooms and simmer for 8 minutes. Add sake (or mirin), soy sauce (or tamari) and vinegar.
  3. Whisk a ladleful of the broth with miso in a small bowl to dissolve it; return the mixture to the pot, along with spinach. Simmer for 2 minutes more and remove from the heat. Divide the noodles among soup bowls and ladle the soup over the top. Garnish with scallions and daikon.

Nutrition

Per serving : 150 Calories; 1 g Fat; 1 g Sat; 0 g Mono; 5 mg Cholesterol; 27 g Carbohydrates; 9 g Protein; 1 g Fiber; 685 mg Sodium; 150 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable

Tips & Notes