Chinese Vegetable Miso Soup

Servings: 6
Ingredients:

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

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 til 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, till 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’

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