Japanese Vegetable Miso Soup Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Sesame oil,
1 1/2 cup: Mushrooms, chopped
2 each: Celery stalks, sliced
3/4 cup: Snow peas,
1 medium: Carrot, sliced
1 cup: Mung bean sprouts,
2 each: Garlic cloves, minced
2 tbsp: Dry sherry,
1 cup: Vermicelli,
1 tbsp: Rice or white vinegar,
1 medium: Turnip, diced
2 each: Tofu cakes, diced
2 bunch: Scallions, chopped
4 tbsp: Miso,
Directions:
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"
Submitted By MARK SATTERLY On 11-02-94
Source from luhu.jp
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"
Submitted By MARK SATTERLY On 11-02-94
Source from luhu.jp