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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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