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Categories:
udon noodles water red miso shiitake mushrooms daikon silken tofu Vegetarian Japanese rice shichimi togarashi
Viewed: 25 - Published at: a year agoIngredients
- 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
Method
- 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.
