Japanese Noodle Soup

• 2 tablespoons hot pepper sesame oil
• 2 cloves garlic pressed
• 1 medium onions cut in half moons
• 2 each carrots chopped in half moons
• 1 each celery stalks
• 1 package mushrooms, shiitake
• 7 cups water
• 1/2 package eden bifun rice pasta
• 2 tablespoons ginger
• 1 cup snow pea pods cut off ends
• 1 small sweet red bell peppers
• 2 tablespoons brown rice vinegar
• 1/2 cup cashew nuts roasted, chopped

1. Heat oil, saute onions, carrots, celery.
2. Slice shiitake mushrooms, discarding stems.
3. Add shiitakes, soaking liquid and water to sauteed vegetables.
4. Bring to a boil, simmer 15 minutes.
5. Add pasta, cook according to package directions.
6. Add ginger, pea pods, red pepper, greens, shoyu, vinegar and mirin.
7. Turn heat down and allow vegetables to cook for 5 cashews.
8. Vegetables should be bright and minutes.
9. Serve garnished with chopped crunchy.
10. The soup is best served immediately.

hot pepper, garlic, onions, carrots, celery stalks, mushrooms, water, rice pasta, ginger, snow pea pods, sweet red bell peppers, brown rice vinegar, nuts

Taken from recipeland.com/recipe/v/japanese-noodle-soup-44928 (may not work)