Recipe - Japanese Noodle Soup

2 tablespoon EDEN Hot Pepper Sesame Oil
2 Cloves garlic; pressed
1 md Onion; cut in half moons
2 Carrots
chopped in half moons
1 Celery stalk; chopped
1 pack EDEN Shiitake Mushrooms
soaked in 1 cup water
for 20 minutes
7 cup Water
One half pack EDEN Bifun Rice Pasta
OR Mung Bean Pasta
2 tablespoon Grated fresh ginger
1 cup Pea pods; cut off ends
1 bn Mustard greens or kale
OR collards or chard
chopped
1 small Red pepper; chopped
One fourth cup EDEN Organic Shoyu
OR Tamari
(amount may be doubled)
2 tablespoon EDEN Brown Rice Vinegar
2 tablespoon EDEN Mirin
1 teaspoon Cayenne (optional)
One half cup Roasted cashews, chopped

Heat oil, saute onions, carrots, celery. Slice shiitake mushrooms,
discarding stems. Add shiitakes, soaking liquid and water to sauteed
vegetables. Bring to a boil, simmer 15 minutes. Add pasta, cook
according to package directions. Add ginger, pea pods, red pepper,
greens, shoyu, vinegar and mirin. Turn heat down and allow vegetables to
cook for 5 cashews.Vegetables should be bright and minutes. Serve
garnished with chopped crunchy. The soup is best served immediately.

Prep. 3040 minutes
Cooking: 15 minutes
Yields: 68 servings

Copyright 1995 Eden Foods, Inc.
Electronic format courtesy of: Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip