Japanese Mushroom Noodle Soup
| Yield: | 4 Serings |
| Categories: |
| 4 | oz | Udon noodles or vermicelli pasta, uncooked |
| 1 1/2 | ts | Hot chile oil -or- |
| 2 | ts | Vegetable oil plus |
| 1/2 | ts | Crushed red pepper flakes |
| 8 | oz | Fresh or rehydrated shiitake mushrooms, stems discarded, caps sliced |
| 3 | Cloves garlic, minced | |
| 1 1/2 | ts | Minced fresh or bottled ginger root |
| 2 | cn | (14.5 oz) reduced sodium beef broth or Oriental broth |
| 1/2 | c | Mirin (sweet Japanese cooking wine) |
| 1 | tb | Reduced sodium tamari or soy sauce |
| 1/2 | c | Very thinly slicied green onions |
| 1 | tb | Oriental sesame oil |
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