Ingredients Edit

Directions Edit

  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.
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