1 (8 1/2 ounce) package Japanese udon noodles or rice noodles
1 teaspoon olive oil
1 medium red bell pepper, cut into thin strips
1 medium carrot, diagonally cut
2 green onions, thinly sliced
2 cans (14 1/2 ounce) reduced sodium beef broth
1 cup water
1 teaspoon reduced sodium soy sauce
1/2 teaspoon grated ginger
1/2 teaspoon ground black pepper
2 cups thinly sliced shiitake mushrooms, caps only
4 ounces daikon (Japanese radish), peeled and cut into thin strips
8 ounces firm tofu, drained and cut into 1/2 inch cubes

Cook noodles according to package directions, drain and rinse. Heat oil in large nonstick skillet or soup pot over medium-high heat. Add bell pepper, carrot, green onions and cook until slightly softened, about 3 minutes. Stir in beef broth, water, soy sauce, ginger and black pepper. Bring to a boil. Add mushrooms, daikon and tofu. Reduce heat and simmer gently for 5 minutes or until heated through. Place noodles in a serving bowl and ladle soup over noodles.

Makes 6-8 Servings
Serving Size: 12 ounces