Pasta - Simmered Vegetables with Buckwheat Noodles

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I tried to send this earlier, but made an error, so if its a repeat - sorry.

 

 

* Exported from MasterCook *

 

Simmered Vegetables with Buckwheat Noodles

 

Recipe By :Barbara Grunes and Virginia Van Vynckt - All-American Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

SAUCE AND WASABI

1/4 cup low-sodium soy sauce

1/4 cup dry white wine

2 tablespoons fresh lemon or lime juice

2 tablespoons wasabi powder

warm water

NOODLE SOUP

6 cups vegetable stock or 4 cups canned vegetable

broth diluted with 2 cups water

1 sheet nori (toasted seaweed) -- cut into small strips with

scissors

2 cups finely shredded cooked cabbage

2 cups trimmed and cooked spinach -- drained

4 green onions -- minced

4 white or shiitake mushrooms -- cleaned and trimmed

1/2 cup grated carrot

1/2 cup diced firm tofu

2 cups cooked Japanese soba noodles

 

To make the sauce and wasabi: Combine soy sauce, wine, and juice iin a bowl.

Det aside at room temperature.

Mix wasabi powder with just enough warm water to form a thick paste. Let

mixture stand for 6 to 8 minutes, cover, and set aside.

To make soup: Bring stock and nori to a boil in a large saucepan or pot.

Discard Nori. Add vegetables, tofu, and noodles to stock. Simmer until heated

through.

Ladle soup into bowls. Put sauce in small sauce dishes, one for each diner.

Put a dab of wasabi on the side of each sauce dish. Diners add sauce and wasabi

to soup as they desire.

Serve immediately.

 

Source:

" All-American Vegetarian by Barbara Grunes and Virginia Van Vynckt "

 

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Per serving: 90 Calories (kcal); trace Total Fat; (1% calories from fat); 4g

Protein; 17g Carbohydrate; 0mg Cholesterol; 643mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0