Instructions: 1. In a nonstick 10-inch skillet over medium-high heat, in hot vegetable oil, cook tofu, scallions, and ginger 5 minutes or until golden brown.

2. In 4-quart saucepan over high heat, heat 8 cups water to boiling. Add soup mix, noodles, carrot, red pepper, lemon peel, crushed red pepper, and tofu mixture; heat to boiling. Reduce heat to low; simmer soup 8 to 10 minutes until noodles are cooked (if using linguine, cooking time will be slightly longer) and vegetables are tender. Stir in watercress until it wilts. Serve immediately because noodles will absorb liquid quickly.

Note: Shiro miso soup mix can be found in the dried soup section if Asian markets or in some supermarkets. If miso soup mix is unavailable, you can substitute 2 extra large vegetable bouillon cubes.

NOTES : Udon noodles and tofu are just 2 of the ingredients that give this recipe its characteristic Japanese flavor. If youre looking for another reason to give this recipe a try, keep in mind that its very low in fat and can be made in about half an hour.

The miso soup recipe calls for instant miso soup mix - I would try using real miso and a little seasoning instead. Those package mixes have MSG and lots of sodium in them.

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