Chinese Vegetable Miso Soup

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Time to Prepare this Recipe 40 minutes Prep: 15 minutes Cook: 25 minutes
Calories Per Serving and Nutrition Information 135 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
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Ingredients

1 tablespoon sesame oil
2 each celery stalks sliced
1 medium carrot sliced
2 each garlic cloves minced
1 cup vermicelli
1 medium turnip diced
2 bunch scallions, spring or green onions chopped
1 1/2 cups mushrooms chopped
3/4 cup snow pea pods
1 cup mung bean sprouts
2 tablespoons sherry dry
1 tablespoon rice vinegar
2 each tofu cakes diced
4 tablespoons miso

Directions

Bring 5 c of vegetable stock to a boil.

Lower heat and add sesame oil, celery, carrot and garlic.

Cover and simmer over low heat for 10 minutes.

In the meantime, cook the noodles separately til lal dente.

Drain and set aside.

Add turnip and white parts of scallions to the stock pot.

Simmer for 5 minutes.

Add rest of the ingredients except tofu, miso and noodles and simmer, covered, till cooked.

Add the noodles and tofu. Remove from heat.

Dissolve miso thoroughly in 1/2 c warm water.

Stir into soup.

Serve immediately.

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Nutrition Facts

Serving Size 83g
Amount per Serving
Calories 135 19% of calories from fat
% Daily Value*
Total Fat 3.0g4%
 Saturated Fat 0.0g2%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 476mg20%
Total Carbohydrate 26.0g9%
 Dietary Fiber 2.0g10%
 Sugars 6.0g
Protein 2.0g4%
Vitamin A 38%  Vitamin C 16%
Calcium 4%  Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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