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| RECIPE FOR CHINESE VEGETABLE MISO SOUP |
Title: Chinese Vegetable Miso Soup
Category: Vegetarian
Serves: 6
Ingredients:
| 1.00 | tb | Sesame oil | | 2.00 | ea | Celery stalks, sliced | | 1.00 | md | Carrot, sliced | | 2.00 | ea | Garlic cloves, minced | | 1.00 | c | Vermicelli | | 1.00 | md | Turnip, diced | | 2.00 | bn | Scallions, chopped | | 1.50 | c | Mushrooms, chopped | | 0.75 | c | Snow peas | | 1.00 | c | Mung bean sprouts | | 2.00 | tb | Dry sherry | | 1.00 | tb | Rice or white vinegar | | 2.00 | ea | Tofu cakes, diced | | 4.00 | tb | Miso |
Instructions:
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"
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