Chinese Vegetable Miso Soup

Courses: Soup, Starters and appetizers
Serves: 6 people

Recipe Ingredients

1 tablespoon		Sesame oil
2		Celery stalks - sliced
1		Carrot - sliced (medium)
2		Garlic cloves - minced
1 cup		Vermicelli
1 cup		Turnip - diced (medium)
2 x		Scallions - chopped
1 1/2 cups		Mushrooms - chopped
3/4 cup		Snow peas
1 cup		Mung bean sprouts
2 tablespoons		Dry sherry
1 tablespoon		Rice or white vinegar
2		Tofu cakes - diced
4 tablespoons		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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