Title: Chinese Vegetable Miso Soup
Categories: Soup Appetizer Vegetarian Chinese
Yield: 6 Servings

1	tb	Sesame oil
2		Celery stalks, sliced
1	md	Carrot, sliced
2		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		Tofu cakes, diced
4	tb	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"

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