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Title: Japanese Mushroom Udon Noodle Soup
Yield: 4

Ingredients

      4 oz udon noodles; uncooked  or
           -vermicelli p
  1 1/2 ts hot chile oil  or 2 tsp
           -vegetable o; il plus 1/2 ts
      1    crushed red pepper flakes
      8 oz shiitake mushrooms; dried or
           - fresh  if dried;
      1    using  stems discarded caps
           -sliced
      3    cloves garlic; minced
  1 1/2 ts ginger root
      2 cn reduced sodium beef broth;
           -(14.5 oz)  or oriental br
    1/2 c  mirin; (sweet japanese
           -cooking w
      1 tb low sodium soy sauce; or
           -tamari
    1/2 c  green onion; thinly sliced
      1 tb oriental sesame oil

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.

Per serving: 178 Calories (kcal); 1g Total Fat; (2% calories from fat); 6g
Protein; 45g Carbohydrate; 0mg Cholesterol; 160mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates

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