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Chinese Vegetable Miso Soup
1 tb Sesame oil
2 Celery stalks, sliced
1 md Carrot, sliced
2 Garlic cloves, minced
1 c Vermicelli
1 md Turnip, diced
2 bn Scallions, chopped
1 1/2 c Mushrooms, chopped
3/4 c Snow peas
1 c Mung bean sprouts
2 tb Dry sherry
1 tb Rice or white vinegar
2 Tofu cakes, diced
4 tb Miso
Bring 5 c of vegetable stock to a boil. Lower heat & add sesame oil,
celery, carrot & garlic. Cover & simmer over low heat for 10
minutes. In the meantime, cook the noodles separately til lal dente.
Drain & set aside.
Add turnip & white parts of scallions to the stock pot. Simmer for 5
minutes. Add rest of the ingredients except tofu, miso & noodles &
simmer, covered, till cooked. Add the noodles & tofu. Remove from
Dissolve miso thoroughly in 1/2 c warm water. Stir into soup. Serve
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