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Japanese Mushroom Udon Noodle Soup Recipe


4 oz udon uncooked noodles
1 1/2 teaspoons hot chile oil (or 2 teaspoons vegetable oil plus 1/2 teaspoon crushed red pepper flakes)
8 oz dried shiitake mushrooms (Soaked in warm water, hard stems removed, caps sliced)
discarded caps sliced
3 cloves minced garlic
1 1/2 teaspoons peeled minced ginger
2 14.5 oz cans reduced sodium beef broth
1/2 c mirin (sweet Japanese cooking wine)
1 Tablespoon low sodium soy sauce or tamari
1/2 c green onion, thinly sliced
1 Tablespoon oriental sesame oil


Break noodles in half and cook according to package directions. In a large saucepan, heat chile oil over medium heat. Add mushrooms, garlic and ginger and simmer for 5 minutes, stirring occasionally. Add the broth, mirin and soy sauce; bring to a boil and simmer, uncovered, for 10 minutes. Drain the noodles and stir into soup. Add the green onions and sesame oil and serve hot.

Serves 4.

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