Chinese Vegetable Miso Soup

Description
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Ingredients

 * 1 	tbsp  	Sesame oil
 * 2 	each 	Celery stalks, sliced
 * 1 	med 	Carrot, sliced
 * 2 	each 	Garlic cloves, minced
 * 1 	cup 	Vermicelli
 * 1 	med 	Turnip, diced
 * 2 	bunch 	Scallions, chopped
 * 1 1/2 	cup 	Mushrooms, chopped
 * 3/4 	cup 	Snow peas
 * 1 	cup 	Mung bean sprouts
 * 2 	tbsp 	Dry sherry
 * 1 	tbsp 	Rice or white vinegar
 * 2 	each 	Tofu cakes, diced
 * 4 	tbsp 	Miso

Directions
1 	Bring 5 c of vegetable stock to a boil.

2 	Lower heat & add sesame oil, celery, carrot & garlic.

3 	Cover & simmer over low heat for 10 minutes.

4 	In the meantime, cook the noodles separately til lal dente.

5 	Drain & set aside.

6 	Add turnip & white parts of scallions to the stock pot.

7 	Simmer for 5 minutes.

8 	Add rest of the ingredients except tofu, miso & noodles & simmer, covered, till cooked.

9 	Add the noodles & tofu.

10 	Remove from heat.

11 	Dissolve miso thoroughly in ½ c warm water.

12 	Stir into soup.

13 	Serve immediately.