Japanese Noodle Soup - Good Housekeeping recipe

Ingredients:
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
-linguine
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
-removed

Procedures:
1. In a nonstick 10-inch
skillet over medium-high heat, in hot vegetable
oil,
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.