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 glutinous rice|Japanese rice seasoning to taste
- pinch shichimi togarashi to taste
- Bring large pot of water to a boil over high heat, and cook noodles for 4 to 5 minutes.
- Drain and rinse under cold water.
- Bring 5 cups water to a boil over high heat.
- Slowly stir miso mixture into water.
- Reduce heat to medium; add mushrooms.
- When mixture returns to a boil, remove from heat and ladle soup into large soup bowls.
- Divide noodles, daikon and tofu into equal portions; add to bowls.
- Garnish with watercress leaves, nori and seasonings to taste.
This article uses material from the "Miso Noodle Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
