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 Snow peas

1 c Mung bean sprouts

2 tb Dry sherry

1 tb Rice or white vinegar

2 ea Tofu cakes, diced

4 tb Miso

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"