Japanese Noodle Soup

• 1 tbsp. vegetable oil
• 6 oz. firm tofu
• 3 medium green onions
• 1 tbsp. gingerroot
• 1 package instant shiro miso soup mix
• 8 oz. dried udon noodles or linguine
• 1 large carrot
• 1 medium red pepper
• 3 strip lemon peel
• 1/4 tsp. crushed red pepper
• 1 small bunch watercress

1. In nonstick 10-inch skillet over medium-high heat, in hot vegetable oil, cook tofu, green onions, and ginger 5 minutes or until golden.
2. In 4-quart saucepan over high heat, heat 8 cups water to boiling.
3. Add soup mix, noodles, carrot, red pepper, lemon peel, crushed red pepper, and tofu mixture; heat to boiling.
4. Reduce heat to low; simmer soup 8 to 10 minutes until noodles are cooked (if using linguine, cooking time will be slightly longer) and vegetables are tender.
5. Stir in watercress until it wilts.
6. Serve immediately because noodles will absorb liquid quickly.

vegetable oil, firm tofu, green onions, gingerroot, udon noodles, carrot, red pepper, lemon peel, red pepper, watercress

Taken from www.delish.com/recipefinder/japanese-noodle-soup-460 (may not work)