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Japanese Noodle Soup

Ingredients: 

1 package Japanese udon noodles - (8 1/2 oz)
1 teaspoon vegetable oil
1 medium red bell pepper cut thin strips
1 medium carrot diagonally sliced
2 green onions thinly sliced
2 cans fat-free reduced-sodium beef broth (14 oz ea)
1 cup water
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon grated fresh ginger
1/2 teaspoon freshly-ground 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 cubes

Yield: 

6 Servings

Method: 

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.

Comments: The Japanese udon noodles, called for in this mouth-watering dish, are long, thick wheat noodles with square edges. They are available both fresh and dried.