Miso Noodle Soup

Serves 2

30 minutes or fewer

Inspired by the popular Japanese miso soup, this calls for Japanese rice seasoning. Select a vegetarian product. To complement this soup, serve hot green tea or sake, a light salad and green tea ice cream.

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
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 Japanese rice seasoning to taste
Pinch shichimi togarashi to taste

1. 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.

2. Bring 5 cups water to a boil over high heat. Slowly stir miso mixture into water. Reduce heat to medium; add mushrooms.

3. 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.

4. Garnish with watercress leaves, nori and seasonings to taste.

December 2002