Japanese Noodle Soup
| 1 (8 1/2 ounce) package Japanese udon noodles or rice noodles 1 teaspoon olive oil 1 medium red bell pepper, cut into thin strips 1 medium carrot, diagonally cut 2 green onions, thinly sliced 2 cans (14 1/2 ounce) reduced sodium beef broth 1 cup water 1 teaspoon reduced sodium soy sauce 1/2 teaspoon grated ginger 1/2 teaspoon ground black pepper 2 cups thinly sliced shiitake mushrooms, caps only 4 ounces daikon (Japanese radish), peeled and cut into thin strips 8 ounces firm tofu, drained and cut into 1/2 inch cubes Cook noodles according to package directions, drain and rinse. Heat oil in large nonstick skillet or soup pot over medium-high heat. Add bell pepper, carrot, green onions and cook until slightly softened, about 3 minutes. Stir in beef broth, water, soy sauce, ginger and black pepper. Bring to a boil. Add mushrooms, daikon and tofu. Reduce heat and simmer gently for 5 minutes or until heated through. Place noodles in a serving bowl and ladle soup over noodles. Makes 6-8 Servings |
