This diabetic Japanese soup is a real treat for Japanese food lovers. All the spices, mushrooms, and ginger make this dish very heart healthy and full of flavor!
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
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 - firstname.lastname@example.org"Copyright:"© Publications International Ltd, 2002" Servings: 6