Japanese Noodle Soup – Good Housekeeping Recipe

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Type: Japanese Noodle Soup – Good Housekeeping Free Cooking Recipe – Japanese Foods


Ingredients / Directions

1 tb vegetable oil
6 oz firm tofu; cut into 1″ pcs.
3 md scallions; thinly sliced
1 tb fresh ginger root; grated
1 pk instant miso shiro soup mix;
– 1.1 oz. size
(white soybean-paste soup)
8 oz dried udon noodles OR
1 lg carrot; julienned
1 md red pepper; in thin strips
3 strips lemon peel; 3 by 1″
1/4 ts red pepper flakes; crushed
1 bn watercress; tough stem
-removed 1. In a nonstick 10-inch skillet over medium-high heat
in hot vegetable
cook tofu
and ginger 5 minutes or until golden brown.

2. In 4-quart saucepan over high heat
heat 8 cup(s)s water to boiling. Add
soup mix
red pepper
lemon peel
crushed red pepper
tofu mixture; heat to boiling. Reduce heat to low; simmer soup 8 to 10
minutes until noodles are cooked (if using linguine
cooking time will be
slightly longer) and vegetables are tender. Stir in watercress until it
wilts. Serve immediately because noodles will absorb liquid quickly.

Note: Shiro miso soup mix can be found in the dried soup section if Asian
markets or in some supermarkets. If miso soup mix is unavailable
you can
substitute 2 extra large vegetable bouillon cubes.

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