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Ingredients: 2 Tablespoon(s) EDEN Hot Pepper Sesame Oil 2 Cloves garlic; pressed 1 medium Onion; cut in half moons 2 Carrots 1 Celery stalk; chopped 1 Package(s) EDEN Shiitake Mushrooms soaked in 1 cup water for 20 minutes 7 Cup(s) Chicken bouillon powder 1/2 Package(s) EDEN Bifun Rice Pasta OR- Mung Bean Pasta 2 Tablespoon(s) Grated fresh ginger 1 Cup(s) Pea pods; cut off ends 1 Bunch(s) Mustard greens or kale OR- collards or chard chopped 1 small Red pepper; chopped 1/4 Cup(s) EDEN Organic Shoyu OR- Tamari 2 Tablespoon(s) EDEN Mirin 1 Teaspoon(s) Cayenne (optional) 1/2 Cup(s) Roasted cashews, chopped Directions: 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 Copyright 1995 Eden Foods, Inc. <Electronic format courtesy of: Karen Mintzias>
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