Miso Noodle Soup

Ingredients

• 4 ounces dried udon noodles
• 5 cups water
• 4 tbsp red miso paste or to taste, whisked with 2 tbs. warm water
• 2 shiitake mushrooms, rinsed and thinly sliced
• 1 large daikon, grated
• ½ lb silken tofu, drained and cubed
• ½ bunch watercress, well rinsed and tough ends trimmed
• 1 small sheet toasted nori, cut into thin strips
• vegetarian Japanese rice seasoning to taste
• pinch shichimi togarashi to taste

Directions

1. Bring large pot of water to a boil over high heat, and cook noodles for 4 to 5 minutes.
2. Drain and rinse under cold water.
3. Bring 5 cups water to a boil over high heat.
4. Slowly stir miso mixture into water.
5. Reduce heat to medium; add mushrooms.
6. When mixture returns to a boil, remove from heat and ladle soup into large soup bowls.
7. Divide noodles, daikon and tofu into equal portions; add to bowls.
8. Garnish with watercress leaves, nori and seasonings to taste.