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Recipe Name: Chinese Vegetable Miso Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Tablespoon(s) Sesame oil
2 Celery stalks, sliced
1 Carrot, Sliced
2 Garlic cloves, minced
1 Cup(s) Vermicelli
1 Turnip, diced
2 Scallions, chopped
1 1/2 Cup(s) Mushrooms, chopped
3/4 Cup(s) Snow peas
1 Cup(s) Mung bean sprouts
2 Tablespoon(s) Dry Sherry
1 Tablespoon(s) Rice or white vinegar
2 Tofu cakes, diced
4 Tablespoon(s) Miso
Directions:
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" From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 114
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 85.1mg
Potassium: 211mg
Carbohydrates: 19.1g
Fiber: 1.5g
Sugar: 2.8g
Protein: 3.2g


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