Traditional Japanese Noodle Soup

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.

• Ready In: 30 mins
• 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 1/8ounce) 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

1. 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.
2. In 4-quart saucepan over high heat, heat 8 cups of water to a boil.
3. Add soup mix, noodles, carrot, red pepper, lemon peel, crushed red pepper, and tofu mixture.
4. Boil for a few minutes. Reduce heat to a low simmer for 8 to 10 minutes.
5. Cook until veggies are tender and noodles are loose.
6. Then, stir in watercress until it wilts.
7. Serve immediately because the noodles will absorb the soup quickly.