Japanese Noodle Soup
- 1 Tbsp. vegetable oil
- 6 ounce hard tofu cut into 1" pieces.
- 3 med scallions thinly sliced
- 1 Tbsp. fresh ginger root grated
- 1 pkt instant miso shiro soup mix 1.1 ounce. size (white soybean-paste soup)
- 8 ounce dry udon noodles Or possibly linguine
- 1 lrg carrot julienned
- 1 med red pepper in thin strips
- 3 x strips lemon peel 3 by 1"
- 1/4 tsp red pepper flakes crushed
- 1 bn watercress tough stem removed
- 1. In a nonstick 10-inch skillet over medium-high heat, in warm vegetable oil, cook tofu, scallions, and ginger 5 min or possibly till golden.
- 2. In 4-qt saucepan over high heat, heat 8 c. water to boiling. Add in soup mix, noodles, carrot, red pepper, lemon peel, crushed red pepper, and tofu mix; heat to boiling. Reduce heat to low; simmer soup 8 to 10 min till noodles are cooked (if using linguine, cooking time will be slightly longer) and vegetables are tender. Stir in watercress till it wilts. Serve immediately because noodles will absorb liquid quickly.
- Note: Shiro miso soup mix can be found in the dry soup section if Asian markets or possibly in some supermarkets. If miso soup mix is unavailable, you can substitute 2 extra large vegetable bouillon cubes.
- NOTES : Udon noodles and tofu are just 2 of the ingredients which give this recipe its characteristic Japanese flavor. If you're looking for another reason to give this recipe a try, keep in mind which it's very low in fat and can be made in about half an hour.
- The miso soup recipe calls for instant miso soup mix - I would try using real miso and a little seasoning instead. Those package mixes have MSG and lots of sodium in them.
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