|
|
Yield: 6 Servings
| 1 | tablespoon | Sesame oil |
| 2 | | Celery stalks, sliced |
| 1 | md | Carrot, sliced |
| 2 | | Garlic cloves, minced |
| 1 | cups | Vermicelli |
| 1 | md | Turnip, diced |
| 2 | bn | Scallions, chopped |
| 1½ | cups | Mushrooms, chopped |
| ¾ | cups | Snow peas |
| 1 | cups | Mung bean sprouts |
| 2 | tablespoon | Dry sherry |
| 1 | tablespoon | Rice or white vinegar |
| 2 | | Tofu cakes, diced |
| 4 | tablespoon | 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 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 ½ c warm water. Stir into soup. Serve immediately.
Nava Atlas, "Vegetariana" From: Mark Satterly Date: 10 Feb 96
Your Chinese Vegetable Miso Soup is ready. Good luck!
Related recipes: Soups, Chinese, Appetizers, Vegetables
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
|
|
|
