Feed Me That logoWhere dinner gets done
previousnext


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

1tbSesame oil
2 Celery stalks, sliced
1mdCarrot, sliced
2 Garlic cloves, minced
1cVermicelli
1mdTurnip, diced
2bnScallions, chopped
1 1/2cMushrooms, chopped
3/4cSnow peas
1cMung bean sprouts
2tbDry sherry
1tbRice or white vinegar
2 Tofu cakes, diced
4tbMiso

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"

previousnext