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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.
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