udon noodle soup with vegetables

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* Exported from MasterCook *

 

Udon Noodle Soup with Vegetables

 

Recipe By :Mary F. Taylor

Serving Size : 6 Preparation Time :0:25

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1/3 cup soy sauce

4 teaspoons mirin wine vinegar

4 teaspoons sugar or honey

6 cups kombu (Seaweed) broth

or light vegetable stock

1 tablespoon minced garlic

2 teaspoons minced ginger

1 carrot -- cut in julienne strips

4 ounces udon noodles

3 cups chopped bok choy leaves

1 cup straw mushrooms

1/4 cup sliced waterchestnuts

1 small red pepper -- peeled and diced

18 snow peas -- strings removed

1/2 lime (optional)

4 scallions -- minced

 

1. In a small saucepan, combine the soy sauce and mirin, then place over high

heat. When it boils, add the sugar and cook for 30 seconds. Remove from the

heat, transfer to a glass bowl and cover with a damp kitchen towel. Leave at

room temperature for at least 2 hours, or preferably a couple of days.

 

2. In a 3-quart saucepan, combine the stock, garlic and ginger. Bring this to a

boil, then add the carrots and noodles. Cook, stirring often, for 5 minutes. Add

the bok choy and mushrooms. Continue to cook until the noodles are al dente.

 

3. Remove the soup from the heat and stir in the soy sauce mixture, water

chestnuts, red pepper and snow peas. Cover and set aside for 1 minute. Squeeze

in the lime juice (optional), then ladle the soup into individual serving bowls

and garnish with a sprinkling of scallions. Serve immediately. The soup is best

prepared and eaten immediately.

 

Variation: Substitute soba noodles for the udon.

 

Source:

" New Vegetarian Classics: Soups "

Copyright:

" Published by Crossing Press (1994) ISBN 0089594-648-3 "

T(Cook):

" 0:15 "

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Per Serving (excluding unknown items): 210 Calories; 2g Fat (6.8% calories from

fat); 10g Protein; 42g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 2135mg

Sodium. Exchanges: 1 Grain(Starch); 4 Vegetable; 0 Fat; 0 Other Carbohydrates.

 

NOTES : Use any assortment of vegetables you have on hand, but be certain to

include a variety of tastes, textures and colors. Front Cover: asparagus tips,

tomato wedges were added.

 

Nutr. Assoc. : 0 0 1440 5846 0 0 0 0 1384 183 0 1377 0 0 0 0