Cooking Recipe Chinese Vegetable Miso Soup
Recipe Ingredients
1 tb
Sesame oil
2 ea
Celery stalks, sliced
1 md
Carrot, sliced
2 ea
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 ea
Tofu cakes, diced
4 tb
Miso
Directions
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"