Miso Noodle Soup

Ingredients

 * 4 ounces dried udon noodles
 * 5 cups water
 * 4 tbsp 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

Directions

 * 1) Bring large pot of water to a boil over high heat, and cook noodles for 4 to 5 minutes.
 * 2) Drain and rinse under cold water.
 * 3) Bring 5 cups water to a boil over high heat.
 * 4) Slowly stir miso mixture into water.
 * 5) Reduce heat to medium; add mushrooms.
 * 6) When mixture returns to a boil, remove from heat and ladle soup into large soup bowls.
 * 7) Divide noodles, daikon and tofu into equal portions; add to bowls.
 * 8) Garnish with watercress leaves, nori and seasonings to taste.