Servings: 6
Ingredients
- 1 pkt Japanese udon noodles - (8 1/2 ounce)
- 1 tsp vegetable oil
- 1 med red bell pepper cut thin strips
- 1 med carrot diagonally sliced
- 2 x green onions thinly sliced
- 2 can fat-free reduced-sodium beef broth (14 ounce ea)
- 1 c. water
- 1 tsp reduced-sodium soy sauce
- 1/2 tsp grated fresh ginger
- 1/2 tsp freshly-grnd black pepper
- 2 c. thinly-sliced fresh shiitake mushrooms stems removed
- 4 ounce daikon (Japanese radish) peeled, and cut into thin strips
- 4 ounce hard tofu liquid removed, and cut into 1/2" cubes
Directions
- Cook noodles according to package directions, omitting salt; drain. Rinse; set aside.
- Heat oil in large nonstick saucepan till warm. Add in red bell pepper, carrot and green onions; cook till slightly softened, about 3 min. Stir in beef broth, water, soy sauce, ginger and black pepper; bring to a boil. Add in mushrooms, daikon and tofu; reduce heat and simmer 5 min.
- Place noodles in soup tureen; ladle soup over noodles.
- This recipe yields 6 servings.
- Comments: The Japanese udon noodles, called for in this mouth-watering dish, are long, thick wheat noodles with square edges. They are available both fresh and dry.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 235g | |
Recipe makes 6 servings | |
Calories 39 | |
Calories from Fat 15 | 38% |
Total Fat 1.66g | 2% |
Saturated Fat 0.3g | 1% |
Trans Fat 0.02g | |
Cholesterol 0mg | 0% |
Sodium 539mg | 22% |
Potassium 194mg | 6% |
Total Carbs 2.81g | 1% |
Dietary Fiber 0.7g | 2% |
Sugars 1.48g | 1% |
Protein 3.35g | 5% |
Advertisement
Advertisement