Miso Noodle Soup

Description
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Ingredients

 * 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

Directions
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.