Chinese Vegetable Miso Soup

• 1 tablespoon sesame oil
• 2 each celery stalks sliced
• 1 medium carrots sliced
• 2 each garlic cloves minced
• 1 cup vermicelli pasta
• 1 medium turnip diced
• 2 bunch scallions, spring or green onions chopped
• 1 1/2 cups mushrooms chopped
• 3/4 cup snow pea pods
• 1 cup mung bean sprouts
• 2 tablespoons sherry dry
• 1 tablespoon rice vinegar
• 2 each tofu cakes diced
• 4 tablespoons miso paste

1. Bring 5 cup of vegetable stock to a boil.
2. Lower heat and add sesame oil, celery, carrot and garlic.
3. Cover and simmer over low heat for 10 minutes.
4. In the meantime, cook the noodles separately til lal dente.
5. Drain and set aside.
6. Add turnip and white parts of scallions to the stock pot.
7. Simmer for 5 minutes.
8. Add rest of the ingredients except tofu, miso and noodles and simmer, covered, until cooked.
9. Add the noodles and tofu.
10. Remove from heat.
11. Dissolve miso thoroughly in 1/2 cup warm water.
12. Stir into soup.
13. Serve immediately.

sesame oil, celery, carrots, garlic, vermicelli pasta, scallions, mushrooms, snow pea pods, bean sprouts, sherry dry, rice vinegar, miso paste

Taken from recipeland.com/recipe/v/chinese-vegetable-miso-soup-37164 (may not work)