MISO TOFU NOODLE SOUP ENJOY DAN:

                         MISO TOFU NOODLE SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

1 (9 Oz) package udon noodles

5 cups vegetable broth

4 tablespoons miso

1 (7 Oz) package firm or extra firm tofu

I-nori sheet, cut into slivers

1 (3.5 Oz) package shitake mushrooms

1-cup shredded carrots

3 scallions, bias sliced into 1/2-inch slices

DIRECTIONS:

1.   Cook noodles according to package directions:

2.   In a stock pot, add broth and miso, gently heat over medium-low heat.

3.   Soak your seaweed in warm water, drain.

4.   Add it to the miso soup along with tofu, mushrooms and carrots.

5.   Warm soup for about 5 minutes and serve.

ENJOY DAN:                                                          EAT WELL EAT TOFU!!