Ingredients
- 4 miso
- 2 garlic (cloves)
- 2 tofu cakes
- 1 vermicelli
- 1 turnip
- 1 mung bean sprouts
- 3/4 c snow peas
- 1 1/2 c mushrooms
- 2 tb dry sherry
- 1 tb sesame oil
- 1 tb rice
- 2 slices celery stalks
- 1 slice carrot
- some scallions
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"
