Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Sesame oil 1 1/2 c Mushrooms, chopped
2 ea Celery stalks, sliced 3/4 c Snow peas
1 md Carrot, sliced 1 c Mung bean sprouts
2 ea Garlic cloves, minced 2 tb Dry sherry
1 c Vermicelli 1 tb Rice or white vinegar
1 md Turnip, diced 2 ea Tofu cakes, diced
2 bn Scallions, chopped 4 tb Miso

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"

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