Japanese Noodle Soup

By á-174942

Ingredients

• 1 package Japanese udon noodles - (8 1/2 oz)
• 1 teaspoon vegetable oil
• 1 medium red bell pepper cut thin strips
• 1 medium carrot diagonally sliced
• 2 green onions thinly sliced
• 2 cans fat-free reduced-sodium beef broth (14 oz ea)
• 1 cup water
• 1 teaspoon reduced-sodium soy sauce
• 1/2 teaspoon grated fresh ginger
• 1/2 teaspoon freshly-ground black pepper
• 2 cups thinly-sliced fresh shiitake mushrooms stems removed
• 4 ounces daikon (Japanese radish) peeled, and cut into thin strips
• 4 ounces firm tofu drained, and cut into 1/2" cubes

Details

Servings 6

Preparation

Step 1

Cook noodles according to package directions, omitting salt; drain. Rinse; set aside.

Heat oil in large nonstick saucepan until hot. Add red bell pepper, carrot and green onions; 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 5 minutes.

Place noodles in soup tureen; ladle soup over noodles.

This recipe yields 6 servings.

Exchanges Per Serving: 1 1/2 Starch, 1/2 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 144; Calories from Fat 16%; Total Fat 3g; Saturated Fat 1g; Protein 9g; Carbohydrates 24g; Cholesterol 0mg; Sodium 107mg; Dietary Fiber 3g.