Chinese Vegetable Miso Soup
chinese, pasta, soups, vegetarian
1 tablespoon 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
1 1/2 cup mushrooms, chopped
3/4 cup snow peas
1 cup mung bean sprouts
2 tablespoon dry sherry
1 tablespoon rice or white vinegar
2 tofu cakes, diced
4 tablespoon 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 heat.
Dissolve miso thoroughly in 1/2 c warm water. Stir into soup. Serve immediately.
Nava Atlas, "Vegetariana"
From: Neysa Dormish Date: 15 Dec 96 National Cooking Echo Ä
Yield: 6 servings