🫙 From the Spice Rack
Chinese Vegetable Miso Soup
1 tb Sesame oil 2 ea Celery stalks, sliced 1 md Carrot, sliced 2 ea Garlic cloves, minced 1 c Vermicelli 1 md Turnip, diced 2 bn Scallions, chopped 1 1/2 c Mushrooms, chopped 3/4 c...
maineasy
Ingredients8 items
Ingredients
- 1tb sesame oil
- 2ea celery stalks, sliced
- 1md carrot, sliced
- 2ea garlic cloves, minced
- 1c vermicelli
- 1md turnip, diced
- 2bn scallions, chopped
- 11/2 c mushrooms, chopped
Directions
- 1
1 tb Sesame oil 2 ea Celery stalks, sliced 1 md Carrot, sliced 2 ea Garlic cloves, minced 1 c Vermicelli 1 md Turnip, diced 2 bn Scallions,
- 2
Lower heat & add sesame oil, celery, carrot & garlic
- 3
Cover & simmer over low heat for 10 minutes
- 4
In the meantime, cook the noodles separately til lal dente
- 5
Drain & set aside
- 6
Add turnip & white parts of scallions to the stock pot
- 7
Simmer for 5 minutes
- 8
Add rest of the ingredients except tofu, miso & noodles & simmer, covered, till cooked