Recipe for Japanese Mushroom Noodle Soup

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Yield:

Ingredients:

Amount	Ingredient
4 oz	Udon noodles uncooked or vermicelli pasta
1/2 tsp	hot chile oil or 2 tsp vegetable oil plus 1/2 tsp
	crushed red pepper flakes
8 oz	shiitake mushrooms dried or fresh if dried, rehydrate before using stems discarded caps sliced
3 x	cloves garlic minced
1/2 tsp	ginger root
2 can	reduced sodium beef broth (14.5 oz) or Oriental broth
1/2 cup	Mirin (sweet Japanese cooking wine)
1 tbl	low sodium soy sauce or tamari
1/2 cup	green onion thinly sliced

Instructions:

Instructions: Break noodles in half; cook according to package directions. Meanwhile, in large saucepan, heat chile oil over medium heat. Add mushrooms, garlic and ginger; cook 5 minutes, stirring occasionally. Add broth, mirin and soy sauce; bring to a boil. Simmer, uncovered, 10 minutes, stirring once.

Drain noodles, stir into soup. Stir in green onions and sesame oil. Ladle into shallow soup bowls.

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