Chinese Vegetable Miso Soup

Ingredients

 * 1 tbsp sesame oil
 * 2 celery stalks, sliced
 * 1 medium carrot, sliced
 * 2 garlic cloves, minced
 * 1 cup vermicelli
 * 1 medium turnip, diced
 * 2 bunch scallions, chopped
 * 1½ cup mushrooms, chopped
 * ¾ cup snow peas
 * 1 cup mung bean sprouts
 * 2 tbsp dry sherry
 * 1 tbsp rice or white vinegar
 * 2 tofu cakes, diced
 * 4 tbsp miso

Directions

 * 1) Bring 5 cups of vegetable stock to a boil.
 * 2) Lower heat and add sesame oil, celery, carrot and garlic.
 * 3) Cover and simmer over low heat for 10 minutes.
 * 4) In the meantime, cook the noodles separately til al dente.
 * 5) Drain and set aside.
 * 6) Add turnip and white parts of scallions to the stock pot.
 * 7) Simmer for 5 minutes.
 * 8) Add rest of the ingredients except tofu, miso and noodles and simmer, covered, till cooked.
 * 9) Add the noodles and tofu.
 * 10) Remove from heat.
 * 11) Dissolve miso thoroughly in ½ cup warm water.
 * 12) Stir into soup.
 * 13) Serve immediately.