Chinese Vegetable Miso Soupappetizers, vegetarian, chinese, soups/stews 1 tablespoon sesame oil 2 each celery stalks, sliced 1 medium carrot, sliced 2 each garlic cloves, minced 1 cup vermicelli 1 medium turnip, diced 2 bunch scallions, chopped 1 1/2 cup mushrooms, chopped 3/4 cup snow peas 1 cup mung bean sprouts 2 tablespoon dry sherry 1 tablespoon rice or white vinegar 2 each 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 1/2 c warm water. Stir into soup. Serve immediately. Nava Atlas, "Vegetariana" |
