Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 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"