Japanese Noodle Soup

Japanese Noodle Soup
Number of Servings
    • 1 8 1/2-ounce package Japanese 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.
Nutrition Information
454 Calories; 3g Fat (5.8% calories from fat); 17g Protein; 100g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 83mg Sodium

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