Diabetic Japanese Soup

Japanese Noodle Soup Recipe

1 package Japanese udon noodles - (8 1/2 oz)

1 tsp 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 tsp reduced-sodium soy sauce

1/2 tsp grated fresh ginger

1/2 tsp freshly-ground black pepper

2 cups thinly-sliced fresh shiitake mushrooms, stems removed

4 oz daikon (Japanese radish), peeled, and

cut into thin strips

4 oz firm tofu, drained, and

cut into 1/2" cubes

Recipe Instructions:

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 until slightly softened, about 3 minutes.

3. 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.

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 dried.

Source:"Diabetic Cooking at http://www.diabeticcooking.com"S(Formatted for MC6):"08-08-2002 by Joe Comiskey - jcomiskey@krypto.net"Copyright:"© Publications International Ltd, 2002" Servings: 6

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