Traditional Japanese Noodle Soup
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 tablespoon vegetable oil
- 6 ounces firm tofu, cut into 1 inch pieces
- 3 medium green onions, thinly sliced
- 1 tablespoon grated peeled gingerroot
- 1 (1 1/8 ounce) package shiro instant miso soup mix (White Soybean-paste soup)
- 1 large carrot, cut crosswise into thirds, then cut lengthwise into matchstick-thin strips
- 1 medium red pepper
- 3 slices lemons, rind of, 3 x 1 inch
- 1 bunch watercress, tough stems removed
- 8 ounces of dried udon noodles or 8 ounces linguine
- 1⁄4 teaspoon crushed red pepper flakes
directions
- In nonstick 10-inch skillet over medium-high heat, in hot vegetable oil, cook tofu, green onion, and ginger for 5 minutes or until golden brown.
- In 4-quart saucepan over high heat, heat 8 cups of water to a boil.
- Add soup mix, noodles, carrot, red pepper, lemon peel, crushed red pepper, and tofu mixture.
- Boil for a few minutes. Reduce heat to a low simmer for 8 to 10 minutes.
- Cook until veggies are tender and noodles are loose.
- Then, stir in watercress until it wilts.
- Serve immediately because the noodles will absorb the soup quickly.
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RECIPE SUBMITTED BY
I am a College student who is majoring in Communications and Broadcasting. I also have an intrenship with Cox Communications and have worked on several Comminuty Channel shows. I work at my college as a Student Worker in the library. My intrests include writing, watching Anime and reading Manga, shopping, hanging out with friends. I also am a fan of The Simpsons, Metallica, Jhonen Vasquez, and Gorillaz.