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Recipe Source: cdkitchen.com
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Chinese Vegetable Miso Soup
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Serves/Makes: 6
Ready in: 30-60 minutes
- 5 cups vegetable stock
- 1 tablespoon sesame oil
- 2 celery stalks, sliced
- 1 medium carrot, sliced
- 2 cloves garlic, minced
- 1 cup vermicelli pasta
- 1 medium turnip, diced
- 2 bunches scallions, chopped
- 1 1/2 cup mushrooms, chopped
- 3/4 cup snow peas
- 1 cup mung bean sprouts
- 2 tablespoons dry sherry
- 1 tablespoon rice vinegar or white vinegar
- 2 tofu cakes, diced
- 4 tablespoons miso
- 1/2 cup warm water
Bring 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 vermicelli separately til al 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 warm water. Stir into soup. Serve immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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