This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use low sodium Tamari sauce in place of soy sauce. Use gluten-free buckwheat soba noodles or other gluten-free noodles in this dish.
"If only one could tell true love from false love as one can tell mushrooms from toadstools."
Katherine Mansfield, Author
This recipe is quick and simple and was inspired by those dishes that I have had at Asian restaurants. Usually they are full of fat and salt, but this version focuses on the great ginger flavor, with lots of great veggies and about half the calories and sodium.
The Japanese suffix "take" means "mushroom" and the Shiii tree is the tree on which these lovely mushrooms grow naturally. They are indigenous to Korea and Japan, and for years they were available around the world only as dried mushrooms. Fortunately, they are now widely cultivated and available fresh.
The cap is broad and flat, ranging in color from a tan to dark brown. The stems are tough and woody, but add earthy flavor to soups and stocks, so don't toss them out. As with all mushrooms, the clear indication of quality is a veil that is still closed on the underside of the cap covering the spores. Shiitake Mushrooms »
Servings = 2 | Serving size =4 ounces shrimp and 2 ounces noodles
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe does not make very good leftovers.
|1 lb||shiitake mushrooms (thinly sliced)|
|2 Tbsp||fresh ginger (minced)|
|2 cloves||garlic (minced)|
|1 large||carrot (peeled and cut into matchstick)|
|2 tsp||dark sesame oil|
|1 Tbsp||rice vinegar|
|1 Tbsp||low-sodium soy sauce or gluten-free tamari sauce|
|fresh ground black pepper (to taste)|
|2/3 cup||shelled frozen edamame|
|4 ounces||thin buckwheat soba noodles (or regular or gluten-free angel hair pasta)|
|8 ounces||shrimp (peeled and deveined)|
|1 cup||low sodium chicken or vegetable broth|
Place a large non-stick skillet over medium-high heat. Spray lightly with oil and add the sliced shiitaki mushrooms. Cook, stirring frequently, so that the mushrooms brown lightly.
Place the water in a large stock pot over high heat.
When the mushrooms are done, add the ginger and garlic and cook for about 3 minutes, tossing frequently. Add the carrots and sesame oil and toss for another minute.
Add the lime juice, vinegar and soy sauce with the pepper and edamame.
Add the noodles to the boiling water. Stir occasionally. The noodles will cook quickly.
Add the shrimp to the pan. Toss the ingredients until well blended and cook for about 3 minutes.
When the noodles are done add them to the pan. Add the chicken stock and cook for about 3 - 5 minutes until the shrimp are done, then serve.
Serving size = 4 ounces shrimp and 2 ounces noodles
Servings = 2
Amount Per Serving
|Calories 569||Calories from Fat 122|
|% Daily Value|
|Total Fat 14g||22%|
|Saturated Fat 2g||11%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 65g||22%|
|Dietary Fiber 9g||35%|
|Vitamin A 125%||Vitamin C 26%|
|Calcium 5%||Iron 52%|
|Vitamin K 17 mcg||Potassium 1636 mg|
|Magnesium 154 mg|