College Japanese Noodle Soup Recipes
JAPANESE NOODLE SOUP
One day I decided I would make a Japanese style meal. So I dug up anything in the kitchen that looked like it could be Japanese or Asian. This soup is the result of my "Japanese" ingredients. I'm really not sure if the ingredients are authentic Japanese ingredients (probably not) but that's as close as I could get. You can substitute vegetable broth for the water and bouillon.
Provided by Le Cuisinier Exquis
Categories Clear Soup
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot mix all the ingredients except the wakame and noodle.
- Cook for approximately 30 minute.
- Add noodles and wakame and cook for an additional 10 minute.
Nutrition Facts : Calories 203.6, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.2, Sodium 1535.2, Carbohydrate 36.2, Fiber 3.8, Sugar 2.8, Protein 9.8
COLLEGE JAPANESE NOODLE SOUP
This was a quick and easy lunch while I was attending college. My good friend, Miyuki said that she used to make this when she lived in Japan. It brings back fond memories.
Provided by Blue Peacock
Categories Asian
Time 20m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 5
Steps:
- Boil noodles according to package directions.
- Once noodles are boiling with seasoning, gently crack in eggs.
- Place lid on eggs and noodles and cover for one minute.
- Then add shredded cabbage and onion, place lid on, and cook until eggs are completely poached.
- Serve in two bowls,and garnish with nori on top.
- This is a versatile dish that can be made many ways. Best with chopsticks-and great on a cold, wintery day!
Nutrition Facts : Calories 312.2, Fat 12.6, SaturatedFat 5.4, Cholesterol 186, Sodium 1096.7, Carbohydrate 37.4, Fiber 2.6, Sugar 3.6, Protein 12.3
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