Miso soup with udon noodles

Ingredients

• 1 Nasoya package silken tofu, cut into 1-inch cubes
• 8 cups water
• 6 green onions, green part only, chopped
• 1/2 cup red miso
• 1 shredded nori
• 1 teaspoon sesame oil
• Soy sauce 2 dashes
• 1 box The udon noodles, cooked and drained

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Preparation

• Bring water to a slow boil and add seaweed.
• Simmer for 6 minutes.
• Reduce heat to low and add the remaining ingredients.
• Stir until miso is dissolved.

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