Prep 10 mins
Cook 20 mins
This is a tasty recipe I got while searching the web for a simple recipe to use for a demo speech for my Intro to Speech class. My family loves this and were surprised on how tofu can be a really tasty dish! The source is Women.com Networks and Hearst Communications Inc.
- 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) packageshiro 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
- 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.