Title: Japanese noodle soup
 Categories: Soups
      Yield: 6 Servings
 
      2 tb EDEN Hot Pepper Sesame Oil
      2    Cloves garlic; pressed
      1 md Onion; cut in half moons
      2    Carrots
           -- chopped in half moons
      1    Celery stalk; chopped
      1 pk EDEN Shiitake Mushrooms
           - soaked in 1 cup water
           - for 20 minutes
      7 c  Water
    1/2 pk EDEN Bifun Rice Pasta
           -OR- Mung Bean Pasta
      2 tb Grated fresh ginger
      1 c  Pea pods; cut off ends
      1 bn Mustard greens or kale
           -OR- collards or chard
           - chopped
      1 sm Red pepper; chopped
    1/4 c  EDEN Organic Shoyu
           -OR- Tamari
           --(amount may be doubled)
      2 tb EDEN Brown Rice Vinegar
      2 tb EDEN Mirin
      1 ts Cayenne (optional)
    1/2 c  Roasted cashews, chopped
 
  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