Traditional Japanese Noodle Soup

1. 1

   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.

2. 2

   In 4-quart saucepan over high heat, heat 8 cups of water to a boil.

3. 3

   Add soup mix, noodles, carrot, red pepper, lemon peel, crushed red pepper, and tofu mixture.

4. 4

   Boil for a few minutes. Reduce heat to a low simmer for 8 to 10 minutes.

5. 5

   Cook until veggies are tender and noodles are loose.

6. 6

   Then, stir in watercress until it wilts.

7. 7

   Serve immediately because the noodles will absorb the soup quickly.

* Per serving · 4 servings · Values may vary.