Ginger-miso soup with noodles

I really like soup, and I really like Jeanne Lemlin's cookbook (see gingerbread post below), but I've never been a big fan of miso soup, despite its amazing nutritional qualities. (I guess I don't like plenty of nutritious foods, like eggs. But anyway.) Enter JL's ginger-miso soup: this is a delicious soup! The key, I think, is to use sweet white miso, which has a milder flavor than some other types of miso.

From Vegetarian Classics:
8 oz. udon or linguine (I use udon, but want to experiment next time with soba)
1/4 c. tamari
1/2 c. roughly sliced gingerroot (with skin on)
4 oz. firm tofu, cut into 1/2-in. cubes
2 scallions, thinly sliced (I use more)
1/4 c. white (sweet) miso
1 T. sesame oil

1. Boil water for the udon and cook until tender but not mushy--approx. 6 minutes. Drain in a colander, rinse under cold running water, drain again, and then set aside.
2. In the same pot (make sure it's fairly large), bring 6 cups of water plus the tamari and ginger to a boil. Lower the heat and simmer for 10 minutes. Remove the ginger with a slotted spoon and compost.
3. Stir in the tofu and half the scallions. Lower the heat to very low. NOTE: I'm not a fan of raw tofu, so I fry mine up in some sesame oil and tamari until they are crisp little cubes, and then I add to the soup. But if you like raw tofu, all the better since it saves a step.
4. Place the miso in a small bowl. Remove about 1/2 c. broth and stir it into the miso to dilute it and prevent lumping. Pour the mixture into the broth. Stir in the sesame oil and udon. Let the udon heat through, but do NOT let the soup boil after the miso is added. (To do so would destroy some of its aforementioned nutritive value!)
5. Garnish with remaining scallions and serve!