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Miso Noodle Soup


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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

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