Winter Miso Soup

• 1 head of celery (thin Asian julienne)
• 6 white onions (thin crescent sliced)
• 2 bunches of green onions (1 in. flutes)
• 2 cups shredded carrots
• 1/2 cup minced garlic
• 1/2 lb. shitake mushrooms (stem removed and sliced thin)
• 6 stalks of lemon grass (split at the end but left whole)
• 1 head of cabbage (cut into 3/4 in squares)
• 2 13oz. Containers of "mellow red miso paste"
• 1 cup ginger juice
• 1 cup tamari
• 4 gallons of water
• 2-3 oz. sesame oil

1. Saute first 7 ingredients in sesame oil until translucent. Add remaining ingredients and bring just to a boil. Let lemongrass steep in soup for at least 1 hour and remove before storing.

head of celery, white onions, bunches of green onions, carrots, garlic, shitake mushrooms, stalks of lemon grass, cabbage, containers, ginger juice, tamari, water, sesame oil

Taken from www.epicurious.com/recipes/member/views/winter-miso-soup-1256902 (may not work)