Chinese Vegetable Miso Soup

Recipe Ingredients

1 tablespoon	15ml	Sesame oil
2		Celery stalks - sliced
1		Carrot - sliced (medium)
2		Garlic cloves - minced
1 cup	237ml	Vermicelli
1 cup	146g / 5.1oz	Turnip - diced (medium)
2		Scallions - chopped
1 1/2 cups	219g / 7.7oz	Mushrooms - chopped
3/4 cup	177ml	Snow peas
1 cup	160g / 5.6oz	Mung bean sprouts
2 tablespoons	30ml	Dry sherry
1 tablespoon	15ml	Rice or white vinegar
2		Tofu cakes - diced
4 tablespoons	60ml	Miso

Recipe Instructions

Bring 5 c of vegetable stock to a boil. Lower heat and add sesame oil, celery, carrot and garlic. Cover and simmer over low heat for 10 minutes. In the meantime, cook the noodles separately until lal dente. Drain and set aside.

Add turnip and white parts of scallions to the stock pot. Simmer for 5 minutes. Add rest of the ingredients except tofu, miso and noodles and simmer, covered, until cooked. Add the noodles and tofu. Remove from heat.

Dissolve miso thoroughly in 1/2 c warm water. Stir into soup. Serve immediately.

Nava Atlas, "Vegetariana"

Source:
Rancho La Paerta, Baja California, Mexico

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