chinese vegetable miso soup

6 servings
1 tablespoon Sesame oil
2 eaches Celery stalks, sliced
1 medium Carrot, sliced
2 eaches Garlic cloves, minced
1 cup Vermicelli
1 medium Turnip, diced
2 bunches Scallions, chopped
1½ cup Mushrooms, chopped
¾ cup Snow peas
1 cup Mung bean sprouts
2 tablespoons Dry sherry
1 tablespoon Rice or white vinegar
2 eaches Tofu cakes, diced
4 tablespoons Miso

Bring 5 c of vegetable stock to a boil. Lower heat & add sesame oil, celery, carrot & garlic. Cover & simmer over low heat for 10 minutes. In the meantime, cook the noodles separately til lal dente.

Drain & set aside.

Add turnip & white parts of scallions to the stock pot. Simmer for 5 minutes. Add rest of the ingredients except tofu, miso & noodles & simmer, covered, till cooked. Add the noodles & tofu. Remove from heat.

Dissolve miso thoroughly in ½ c warm water. Stir into soup. Serve immediately.

Nava Atlas, "Vegetariana"

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