Miso Noodle Soup

• 4 ounces dried udon noodles
• 5 cups water
• 4 Tbs. red miso paste or to taste, whisked with 2 Tbs. warm water
• 2 shiitake mushrooms, rinsed and thinly sliced
• 1 large daikon, grated
• 1/2 lb. silken tofu, drained and cubed
• 1/2 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

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.

udon noodles, water, red miso, shiitake mushrooms, daikon, silken tofu, vegetarian japanese rice, shichimi togarashi

Taken from www.vegetariantimes.com/recipe/miso-noodle-soup/ (may not work)