Japanese Noodle Soup
Japanese Noodle Soup is a soup that serves 4. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 261 calories, 10g of protein, and 7g of fat per serving. For $6.62 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up tamari soy sauce, cooked udon noodles, sesame oil, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Winter. 4430 people have tried and liked this recipe. Several people really liked this Japanese dish. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Vegetarian Times. With a spoonacular score of 97%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Japanese Noodle Soup, Japanese Mushroom Noodle Soup, and Japanese Udon Noodle Soup.
Servings: 4
Ingredients:
3 large carrots, thinly sliced
4 cups (8 oz.) cooked thin rice noodles or udon noodles, or 2 8-oz. pkg. shirataki noodles, rinsed, drained, and snipped into spaghetti-length pieces
½ head garlic (6 unseparated cloves)
7 coins sliced fresh ginger (from 2-inch piece)
4 green onions, divided
2 5-inch pieces dried kombu or kelp
3 Tbs. mirin or sake
4 tsp. sesame oil for garnish, optional
2 tsp. sesame seeds for garnish, optional
2 cups thinly sliced shiitake mushrooms
2 cups snow peas and/or thinly sliced napa cabbage
2 tsp. sugar, optional
¼ cup low-sodium tamari sauce
Equipment:
slow cooker
bowl
ladle
Cooking instruction summary:
1. Cut garlic head half through middle to expose centers of cloves. Place garlic in slow cooker. Trim white parts from green onions, and add white parts to slow cooker along with kombu and ginger. Chop green tops of green onions, and set aside.2. Add tamari, mirin, sugar (if using), and 8 cups water to slow cooker. Cover, and cook on low 4 to 8 hours. Strain, and discard solids. Return broth to slow cooker, add mushrooms and carrots, cover, and cook 1 hour more, or until vegetables are tender.3. Divide noodles among four large bowls. Top with snow peas, then ladle broth over top. Garnish with chopped green onions, sesame oil, and sesame seeds (if using).
Step by step:
1. Cut garlic head half through middle to expose centers of cloves.
2. Place garlic in slow cooker. Trim white parts from green onions, and add white parts to slow cooker along with kombu and ginger. Chop green tops of green onions, and set aside.
3. Add tamari, mirin, sugar (if using), and 8 cups water to slow cooker. Cover, and cook on low 4 to 8 hours. Strain, and discard solids. Return broth to slow cooker, add mushrooms and carrots, cover, and cook 1 hour more, or until vegetables are tender.
4. Divide noodles among four large bowls. Top with snow peas, then ladle broth over top.
5. Garnish with chopped green onions, sesame oil, and sesame seeds (if using).
Nutrition Information:
covered percent of daily need
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