Chinese Vegetable Miso Soup Recipe

Step 1

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.

Step 2

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.

Step 3

Dissolve miso thoroughly in 1/2 c warm water. Stir into soup. Serve immediately.

Nava Atlas, "Vegetariana"

Things You'll Need

  • 1tb Sesame oil
  • 2ea Celery stalks, sliced
  • 1md Carrot, sliced
  • 2ea Garlic cloves, minced
  • 1c Vermicelli
  • 1md Turnip, diced
  • 2bn Scallions, chopped
  • 1 1/2c Mushrooms, chopped
  • 3/4c Snow peas
  • 1c Mung bean sprouts
  • 2tb Dry sherry
  • 1tb Rice or white vinegar
  • 2ea Tofu cakes, diced
  • 4tb Miso

About this Author - Recipes, food and cooking information.