Recipe - Chinese Vegetable Miso Soup

1 tablespoon Sesame oil
2 Celery stalks, cut or sliced up
1 md Carrot, cut or sliced up
2 Garlic cloves, minced
1 cup Vermicelli
1 md Turnip, minced
2 bn Scallions, chopped
1 One half cup Mushrooms, chopped
Three fourths cup Snow peas
1 cup Mung bean sprouts
2 tablespoon Dry sherry
1 tablespoon Rice or white vinegar
2 Tofu cakes, minced
4 tablespoon Miso

Bring 5 cup 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 One half cup warm water. Stir into soup. Serve
immediately.

Nava Atlas, "Vegetariana"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini