Traditional Japanese Noodle Soup - cooking recipe

Ingredients

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

Preparation

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.
In 4-quart saucepan over high heat, heat 8 cups of water to a boil.
Add soup mix, noodles, carrot, red pepper, lemon peel, crushed red pepper, and tofu mixture.
Boil for a few minutes. Reduce heat to a low simmer for 8 to 10 minutes.
Cook until veggies are tender and noodles are loose.
Then, stir in watercress until it wilts.
Serve immediately because the noodles will absorb the soup quickly.