Traditional Japanese Noodle Soup Recipes
TRADITIONAL JAPANESE NOODLE SOUP
This is a tasty recipe I got while searching the web for a simple recipe to use for a demo speech for my Intro to Speech class. My family loves this and were surprised on how tofu can be a really tasty dish! The source is Women.com Networks and Hearst Communications Inc.
Provided by JapGirl
Categories Soy/Tofu
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In nonstick 10-inch skillet over medium-high heat, in hot vegetable oil, cook tofu, green onion, and ginger for 5 minutes or until golden brown.
- In 4-quart saucepan over high heat, heat 8 cups of water to a boil.
- Add soup mix, noodles, carrot, red pepper, lemon peel, crushed red pepper, and tofu mixture.
- Boil for a few minutes. Reduce heat to a low simmer for 8 to 10 minutes.
- Cook until veggies are tender and noodles are loose.
- Then, stir in watercress until it wilts.
- Serve immediately because the noodles will absorb the soup quickly.
Nutrition Facts : Calories 283.5, Fat 5.8, SaturatedFat 0.9, Sodium 1071.5, Carbohydrate 47.7, Fiber 4.3, Sugar 2.6, Protein 10.8
JAPANESE NOODLE SOUP
One day I decided I would make a Japanese style meal. So I dug up anything in the kitchen that looked like it could be Japanese or Asian. This soup is the result of my "Japanese" ingredients. I'm really not sure if the ingredients are authentic Japanese ingredients (probably not) but that's as close as I could get. You can substitute vegetable broth for the water and bouillon.
Provided by Le Cuisinier Exquis
Categories Clear Soup
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot mix all the ingredients except the wakame and noodle.
- Cook for approximately 30 minute.
- Add noodles and wakame and cook for an additional 10 minute.
Nutrition Facts : Calories 203.6, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.2, Sodium 1535.2, Carbohydrate 36.2, Fiber 3.8, Sugar 2.8, Protein 9.8
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