| Chinese Vegetable Miso Soup
1 tablespoon of sesame oil
2 celery stalks, sliced
1 medium carrot, sliced
2 garlic cloves, minced
1 cup of vermicelli
1 medium turnip, diced
2 bunches of scallions, chopped
1 1/2 cups of mushrooms, chopped
3/4 cup of Snow peas
1 cup of Mung bean sprouts
2 tablespoons of dry sherry
1 tablespoon of rice or white vinegar
2 Tofu cakes, diced
4 tablespoons of Miso |
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Bring 5 cups of vegetable stock to a boil. Lower the heat & add sesame oil, celery, carrot & garlic. Cover & simmer over low heat for 10 minutes. In the meantime, cook the noodles separately until 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 cup warm water. Stir into soup. Serve immediately. |
