| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Soups/stews, Appetizers, Vegetarian, Chinese |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Sesame oil |
| 2 |
|
Celery stalks, sliced |
| 1 |
md |
Carrot, sliced |
| 2 |
|
Garlic cloves, minced |
| 1 |
c |
Vermicelli |
| 1 |
md |
Turnip, diced |
| 2 |
bn |
Scallions, chopped |
| 1 1/2 |
c |
Mushrooms, chopped |
| 3/4 |
c |
Snow peas |
| 1 |
c |
Mung bean sprouts |
| 2 |
tb |
Dry sherry |
| 1 |
tb |
Rice or white vinegar |
| 2 |
|
Tofu cakes, diced |
| 4 |
tb |
Miso |
INSTRUCTIONS
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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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