Zutaten für Japanese Noodle Soup
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Zubereitung von Japanese Noodle Soup
- In a large pot, combine 4 cups of water or vegetable broth, 2 cups of sliced shiitake mushrooms, 1 cup of shredded carrots, 1/2 cup of sliced green onions, 2 cloves of minced garlic, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of grated ginger.
- Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 30 minutes, allowing the flavors to meld.
- Add 1 cup of dried ramen noodles (or other noodles of your choice) and 1/4 cup of dried wakame seaweed. Continue to simmer for another 10-15 minutes, or until noodles are cooked through and wakame is softened. Stir occasionally to prevent sticking.
- Taste and adjust seasonings as needed, adding more soy sauce for saltiness or a splash of rice vinegar for balance.
- Serve hot, garnished with extra green onions and a sprinkle of sesame seeds if desired.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
11g
Fat
2g
Carbs
12g
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Lactose 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Low Protein Healthy Clear Soups Main Dish Soups Stews Beans Vegetables Asian Japanese Easy Low Fat Dietary One Dish Meal Low Cholesterol Low Saturated Fat Low Calorie Low Carb Soy Tofu Egg Free Healthy 2 Free Of Something Low In Something Broccoli 3 Steps Or Less
