Chinese Vegetable Miso Soup
Yield
6 servingsPrep
15 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
sesame oil
|
|
| 2 | each |
celery stalks
sliced |
|
| 1 | medium |
carrots
sliced |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | cup |
vermicelli pasta
|
|
| 1 | medium |
turnip
diced |
*
|
| 2 | bunch |
scallions, spring or green onions
chopped |
*
|
| 1 ½ | cups |
mushrooms
chopped |
*
|
| ¾ | 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 paste
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
sesame oil
|
|
| 2 | each |
celery stalks
sliced |
|
| 1 | medium |
carrots
sliced |
|
| 2 | each |
garlic cloves
minced |
|
| 237 | ml |
vermicelli pasta
|
|
| 1 | medium |
turnip
diced |
*
|
| 2 | bunch |
scallions, spring or green onions
chopped |
*
|
| 355 | ml |
mushrooms
chopped |
*
|
| 177 | ml |
snow pea pods
|
|
| 237 | ml |
mung bean sprouts
|
|
| 3E+1 | ml |
sherry
dry |
|
| 15 | ml |
rice vinegar
|
|
| 2 | each |
tofu cakes
diced |
* |
| 6E+1 | ml |
miso paste
|
|
Directions
Bring 5 cup 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, until cooked.
Add the noodles and tofu. Remove from heat.
Dissolve miso thoroughly in ½ cup warm water.
Stir into soup.
Serve immediately.
