Japanese Noodle Soup

Recipe Ingredients

1		Japanese udon noodles - (8 1/2 oz)
1 teaspoon	5ml	Vegetable oil
1 teaspoon	5ml	Red bell pepper - cut thin strips (medium)
1 teaspoon	5ml	Carrot - diagonally sliced (medium)
2		Green onions - thinly sliced
2		Fat-free reduced-sodium beef broth - (14 oz ea)
1 cup	237ml	Water
1 teaspoon	5ml	Reduced-sodium soy sauce
1/2 teaspoon	2.5ml	Grated fresh ginger
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 cups	474ml	Thinly-sliced fresh shiitake mushrooms - stems removed
4 oz	113g	Daikon (Japanese radish) - peeled, and
		Cut into thin strips
4 oz	113g	Firm tofu - drained, and
		Cut into 1/2" cubes

Recipe Instructions

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 until slightly softened, about 3 minutes. 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.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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