| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 3 | tb | Oil |
| 1 | c | Thinly sliced carrots |
| 1 | c | Shredded cabbage |
| 1 | c | Thinly sliced celery |
| 1/2 | c | Thinly sliced onion |
| 1 | Clove crushed garlic | |
| 1/2 | ts | Shredded ginger |
| 1/4 | c | Minced parsley |
| 1 | c | Thinly sliced mushrooms; bamboo shoots, and/or water chestnuts, if desired |
| 6 | c | Water |
| 3 | tb | Soy sauce |
| 1/2 | c | Minced scallions |
| 1/2 | lb | Tofu; cut into 1 inch chunks |
| 3 | tb | Miso mixed with |
| 1/2 | c | Water |
INSTRUCTIONS
Source: Spice and Spirit In 4 quart bowl, heat oil on low flame. Saute the vegetables for about 10 minutes. Add the water and soy sauce and simmer for half an hour. Add miso mixture and soy sauce, mix and heat through without boiling. Garnish with the tofu and scallions. Posted to JEWISH-FOOD digest V97 #300 by "Yehoshua and Rachel Hershberg" <[email protected]> on Nov 18, 1997
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