Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Miso | 1 tbsp (18g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Watercress | 1 cup (34g) | 4 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 tablespoon vegetable oil
- 6 ounces firm tofu, cut into 1 inch pieces
- 3 medium green onions, thinly sliced
- 1 tablespoon grated peeled gingerroot
- 1 (1.1 ounces) package shiro instint miso soup mix (White Soybean-paste soup)
- 1 large carrot, cut crosswise into thirds,then cut lenghwise into matchstick-thin strips
- 1 medium red pepper
- 3 slices lemon, rind of 3 x 1 inch
- 1 bunch watercress, tough stems removed
- 8 ounces of dried udon noodles or linguine
- 1/4 teaspoon crushed red pepper flakes
- =
Directions
In nonstick 10-inch skillet over medium-high heat, in hot vegtable oil, cook tofu, green onion, and ginger for 5 mintues or until golden brown.
In 4-quart saucepan over high heat, heat 8 cups of water to a boil.
Add soup mix, noodles, carrot, red pepper, lemon peel, crushed red pepper, and tofu mixture.
Boil for a few mintues Reduce heat to a low simmer for 8 to 10 minutes.
Cook until veggies are tender and noodles are loose.
Then, stir in watercress until it wilts.
Serve immediatly because the noodles will absorb the soup quickly.