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Ingredients Edit

Directions Edit

  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.
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