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.