Chinese Vegetable Miso Soup

Serving Size : 6
Ingredients

for prepare Chinese Vegetable Miso Soup

:

Amount	Measure	Ingredient - Preparation Method
1	tablespoon	sesame oil
2		celery stalks - sliced
1	medium	carrot - sliced
2		garlic cloves - minced
1	cup	vermicelli
1	medium	turnip - diced
2	bunches	scallions - chopped
1 1/2	cups	mushrooms - chopped
3/4	cup	snow peas
1	cup	mung bean sprouts
2	tablespoons	dry sherry
1	tablespoon	rice or white vinegar
2		tofu cakes - diced
4	tablespoons	miso

Bring 5 c of vegetable stock to a boil. Lower heat and add sesame oil, celery, carrot and garlic. Cover and simmer over low heat for 10 minutes. In the meantime, cook the noodles separately until lal dente. Drain and set aside. Add turnip and white parts of scallions to the stock pot. Simmer for 5 minutes. Add rest of the ingredients except tofu, miso and noodles and simmer, covered, until cooked. Add the noodles and tofu. Remove from heat. Dissolve miso thoroughly in 1/2 c warm water. Stir into soup. Serve immediately. Nava Atlas, "Vegetariana"

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