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 surprized on how tofu can be a really tasty dish! The sorce comes from 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 ounces) package shiro instint miso soup mix (White Soybean-paste soup)
- 1 large carrot, cut crosswise into thirds,then cut lenghwise into matchstick-thin strips
- 1 medium red pepper
- 3 slices lemon, rind of 3 x 1 inch
- 1 bunch watercress, tough stems removed
- 8 ounces of dried udon noodles or linguine
- 1/4 teaspoon crushed red pepper flakes
In nonstick 10-inch skillet over medium-high heat, in hot vegtable oil, cook tofu, green onion, and ginger for 5 mintues 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 mintues 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 immediatly because the noodles will absorb the soup quickly.