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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Esslöffel | Eden Hot Pepper Sesame Oil |
| 2 | cloves garlic pressed |
| 1 mittel | Onion; cut in half moons |
| 2 | Carrots chopped in half moons |
| 1 | Celery stalk chopped |
| 1 Packung | Eden Shiitake Mushrooms soaked in 1 cup water for 20 minutes |
| 7 Tasse | water |
| 1/2 Packung | Eden Bifun Rice Pasta Or- Mung Bean Pasta |
| 2 Esslöffel | ginger fresh, grated |
| 1 Tasse | Pea pods; cut off ends |
| 1 Bund | Mustard greens or kale Or- collards or chard chopped |
| 1 klein | red pepper chopped |
| 1/4 Tasse | Eden Organic Shoyu Or- Tamari (amount may be doubled) |
| 2 Esslöffel | Eden Brown Rice Vinegar |
| 2 Esslöffel | Eden Mirin |
| 1 Teelöffel | cayenne optional |
| 1/2 Tasse | Roasted cashews, chopped |
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Heat oil, saute onions, carrots, celery. Slice shiitake mushrooms, discarding stems. Add shiitakes, soaking liquid and water to sauteed vegetables. Bring to a boil, simmer 15 minutes. Add pasta, cook according to package directions. Add ginger, pea pods, red pepper, greens, shoyu, vinegar and mirin. Turn heat down and allow vegetables to cook for 5 cashews.Vegetables should be bright and minutes. Serve garnished with chopped crunchy. The soup is best served immediately.
Prep. 30-40 minutes
Cooking: 15 minutes
Yields: 6-8 servings
<Electronic format courtesy of: Karen Mintzias>
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