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Miso soup with udon noodles
Ingredients
Number of serving: 4
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
1 box The udon
noodles, cooked and drained
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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