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Recipe
Chinese Vegetable Miso Soup Recipe
| Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 6 servings | |
| Calories 112 | |
| Calories from Fat 38 | 34% |
| Total Fat 4.3g | 5% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 622mg | 26% |
| Potassium 336mg | 10% |
| Total Carbs 15.25g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 6.54g | 4% |
| Protein 4.02g | 6% |
Ingredients Convert Measures
- 1 Tbsp. Sesame oil
- 2 x Celery stalks, sliced
- 1 med Carrot, sliced
- 2 x Garlic cloves, chopped
- 1 c. Vermicelli
- 1 med Turnip, diced
- 2 bn Scallions, minced
- 1 1/2 c. Mushrooms, minced
- 3/4 c. Snow peas
- 1 c. Mung bean sprouts
- 2 Tbsp. Dry sherry
- 1 Tbsp. Rice or possibly white vinegar
- 2 x Tofu cakes, diced
- 4 Tbsp. Miso
Directions
- Bring 5 c of vegetable stock to a boil. Lower heat & add in sesame oil, celery, carrot & garlic. Cover & simmer over low heat for 10 min. In the meantime, cook the noodles separately til lal dente. Drain & set aside.
- Add in turnip & white parts of scallions to the stock pot. Simmer for 5 min. Add in rest of the ingredients except tofu, miso & noodles & simmer, covered, until cooked. Add in the noodles & tofu. Remove from heat.
- Dissolve miso thoroughly in 1/2 c hot water. Stir into soup. Serve immediately.
