Chinese Vegetable Miso Soup

Serves:

Ingredients:

1 tb Sesame oil
2 ea Tofu cakes, diced
1 tb Rice or white vinegar
2 tb Dry sherry
1 c Mung bean sprouts
3/4 c Snow peas
1 1/2 c Mushrooms, chopped
2 bn Scallions, chopped
1 md Turnip, diced
1 c Vermicelli
2 ea Garlic cloves, minced
1 md Carrot, sliced
2 ea Celery stalks, sliced
4 tb Miso

Method:

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 1/2 c warm water.
Stir into soup.
Serve immediately.
Nava Atlas, "Vegetariana"