Recipe Detail Chinese Vegetable Miso Soup

Chinese Vegetable Miso Soup

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 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 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"


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