Chinese Vegetable Miso Soup
64
64
Ingredients
| 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
|
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.
Nutrition Facts
Serving Size 89g (3.1 oz)Amount per Serving
Calories 14220% of calories from fat
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 477mg
20%
Total Carbohydrate
9g
9%
Dietary Fiber 2g
10%
Sugars g
Protein
6g
Vitamin A 38%
•
Vitamin C 17%
Calcium 4%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
