Japanese Noodle Soup

1. 1

   In nonstick 10-inch skillet over medium-high heat, in hot vegetable oil, cook tofu, green onions, and ginger 5 minutes or until golden.

2. 2

   In 4-quart saucepan over high heat, heat 8 cups water to boiling.

3. 3

   Add soup mix, noodles, carrot, red pepper, lemon peel, crushed red pepper, and tofu mixture; heat to boiling.

4. 4

   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.

5. 5

   Stir in watercress until it wilts.

6. 6

   Serve immediately because noodles will absorb liquid quickly.

* Per serving · 4 servings · Values may vary.

No additional tips available.