Japanese Noodle Soup

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Japanese Noodle Soup
Yield: Makes 6 servings
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 dried.


Ingredients:

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




Preparation:


1.Cook noodles according to package directions, omitting salt; drain. Rinse; set aside.2.Heat oil in large nonstick saucepan until hot. Add red bell pepper, carrot and green onions; cook about 3 minutes or until slightly softened. 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.3.Place noodles in soup tureen; ladle soup over noodles.




Nutritional Information:



Serving Size: 1 bowl soup (1/6 of total recipe)



Sodium
107 mg



Protein
9 g



Fiber
3 g



Carbohydrate
24 g



Saturated Fat




Total Fat
3 g



Calories from Fat
16 %



Calories
144




Dietary Exchange:



Vegetable
1/2



Starch
1-1/2



Fat
1/2