Chinese vegetable miso soup
6 servings
Ingredients
| Quantity | 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 |
Directions
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"