Traditional Japanese Noodle Soup

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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 Networks and Hearst Communications Inc.

File:Traditional Japanese Noodle Soup.jpg
Traditional Japanese Noodle Soup


  • 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.

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