INGREDIENTS
1
package (8-1/2 ounces) Japanese udon noodles
1
teaspoon vegetable oil
1
medium red bell pepper, cut into thin strips
1
medium carrot, diagonally sliced
2
green onions, thinly sliced
2
cans (14-1/2 ounces each) fat-free reduced-sodium beef broth
1
cup water
1
teaspoon reduced-sodium soy sauce
1/2
teaspoon grated fresh ginger
1/2
teaspoon black pepper
2
cups thinly sliced fresh shiitake mushrooms, stems removed
4
ounces daikon (Japanese radish), peeled and cut into thin strips
4
ounces firm tofu, drained and cut into 1/2-inch cubes
PREPARATION:
- Cook noodles according to package directions, omitting salt; drain. Rinse; set aside.
- Heat oil in large nonstick saucepan until hot. Add red bell pepper, carrot and green onions; cook about 3 minutes or until slightly softened. 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 appears in:
Asian
NUTRITIONAL INFORMATION:
Serving Size:
1 bowl soup (1/6 of total recipe)
Sodium
107 mg
Protein
9 g
Fiber
3 g
Carbohydrate
24 g
Saturated Fat
<1 g
Total Fat
3 g
Calories from Fat
16 %
Calories
144
DIETARY EXCHANGE:
Vegetable
1/2
Starch
1-1/2
Fat
1/2
