|Oriental noodles/Somen/udon/any kind of thin noodle||8 Ounce|
|Water||3 1⁄2 Quart|
|Carrot||1 Small, sliced in very thin discs|
|Mushrooms||6 , trimmed and very thinly sliced|
|Miso paste||6 1⁄4 Tablespoon (Mild, Sweet White, Or Red)|
|Chopped watercress||1 Cup (16 tbs)|
|Cherry tomatoes||18 , halved|
|Diced tofu||1 1⁄2 Cup (24 tbs)|
|Scallions||3 , minced (White And Tender Greens)|
|Daikon/Radishes||3 , thinly sliced|
Cook noodles in stock pot according to package directions in 3 1/2 quarts water.
When noodles are cooked, drain, reserving the water and noodles separately.
Briefly steam carrots and mushrooms in saucepan for 3 to 5 minutes.
The vegetables should stay firm.
Remove vegetable steamer from heat.
Add watercress and tomatoes to the steamer and cover.
The greens will wilt, and the tomatoes will pucker but won't overcook.
For each person, place 1 heaping tablespoon of miso in individual large soup bowls.
Divide the reserved noodle-water among the soup bowls.
With a large wooden spoon, mash the miso against the side of each bowl until the paste completely dissolves, yielding a miso broth.
Add the noodles, vegetables, and tofu to the bowls; garnish with scallions and radish.