Japanese Noodle Soup – Good Housekeeping
Japanese Noodle Soup – Good Housekeeping soup mix can be found in the dried soup section of Oriental markets or in some supermarkets. If miso soup mix is unavailable, you can substitute 2 extralarge vegetable bouillon cubes.
1 tb vegetable oil
6 oz firm tofu; cut into 1″ pcs.
3 md scallions; thinly sliced
1 tb fresh ginger root; grated
1 pk instant miso shiro soup mix;
– 1.1 oz. size
(white soybean-paste soup)
8 oz dried udon noodles OR
1 lg carrot; julienned
1 md red pepper; in thin strips
3 strips lemon peel; 3 by 1″
1/4 ts red pepper flakes; crushed
1 bn watercress; tough stem
Procedures: 1. In a nonstick 10-inch skillet over medium-high heat, in hot vegetable
cook tofu, scallions, and ginger 5 minutes or until golden brown.
2. In 4-quart saucepan over high heat, heat 8 cups water to boiling. Add soup
mix, noodles, carrot, red pepper, lemon peel, crushed red pepper, and
tofu mixture; heat to boiling. 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. Stir in watercress until it
wilts. Serve immediately because noodles will absorb liquid quickly.
Note: Shiro miso soup mix can be found in the dried soup section if Asian markets or
in some supermarkets. If miso soup mix is unavailable, you can
substitute 2 extra large vegetable bouillon cubes.
Keywords: Japanese Noodle Soup – Good Housekeeping