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 1/8 ounce) package shiro instant miso soup mix (White Soybean-paste soup)
• 1 large carrot, cut crosswise into thirds, then cut lengthwise into matchstick-thin strips
• 1 medium red pepper
• 3 slices lemons, rind of, 3 x 1 inch
• 1 bunch watercress, tough stems removed
• 8 ounces of dried udon noodles or 8 ounces linguine
• 1/4 teaspoon crushed red pepper flakes

1. In nonstick 10-inch skillet over medium-high heat, in hot vegetable oil, cook tofu, green onion, and ginger for 5 minutes or until golden brown.
2. In 4-quart saucepan over high heat, heat 8 cups of water to a boil.
3. Add soup mix, noodles, carrot, red pepper, lemon peel, crushed red pepper, and tofu mixture.
4. Boil for a few minutes. Reduce heat to a low simmer for 8 to 10 minutes.
5. Cook until veggies are tender and noodles are loose.
6. Then, stir in watercress until it wilts.
7. Serve immediately because the noodles will absorb the soup quickly.

vegetable oil, firm tofu, green onions, gingerroot, miso soup mix, carrot, red pepper, lemons, udon noodles, red pepper

Taken from www.food.com/recipe/traditional-japanese-noodle-soup-53993 (may not work)