Recipe for Chinese Vegetable Miso Soup 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1 tbl Sesame oil
2 x Celery stalks, sliced
1 med Carrot, sliced
2 x Garlic cloves, minced
1 cup Vermicelli
1 med Turnip, diced
2 bn Scallions, chopped
1/2 cup Mushrooms, chopped
3/4 cup Snow peas
1 cup Mung bean sprouts
2 tbl Dry sherry
1 tbl Rice or white vinegar
2 x Tofu cakes, diced
Instructions:
Instructions: 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.

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