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Features for "Chinese Vegetable Miso Soup"
Served as starter. Vegetarian dish.
Ingredients for "Chinese Vegetable Miso Soup" (Click here for measurement conversion) 1 Tablespoon Sesame Oil
2 Celery stalks, sliced
1 Carrot, sliced
2 Garlic Cloves, minced
1 cup Vermicelli
1 Turnip, diced
2 bunch Scallions, chopped
1 1/2 cup Mushrooms, chopped
3/4 cup Snow Peas
1 cup Mung Bean Sprouts
2 Tablespoon Dry Sherry
1 Tablespoon Rice or white Vinegar
2 Tofu Cakes, diced
4 Tablespoon Miso
Method for "Chinese Vegetable Miso Soup"
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 till all 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, till cooked. Add the noodles and tofu. Remove from heat. Dissolve miso thoroughly in 1/2 cup warm water. Stir into soup. Serve immediately.
Comments
Serves: 6
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