Ingredients
1 tbsp sesame oil
2 each celery stalks, sliced
1 medium carrot, sliced
2 each garlic cloves, minced
1 cup vermicelli
1 medium turnip, diced
2 bunch scallions, chopped
1 1/2 cup mushrooms, chopped
3/4 cup snow peas
1 cup mung bean sprouts
2 tbsp dry sherry
1 tbsp rice or white vinegar
2 each tofu cakes, diced
4 tbsp miso
Directions
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"
Servings: 6 servings
Chinese Vegetable Miso Soup Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Japanese; Soup; Tofu
The History of Recipes
Written cooking instructions as a concept can be observed back into distant history, certainly as far back into history as pharonic Egypt, and quite possibly further than that. However, in the main part, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe discovered so far, according to academics are a few tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a few documents detailing recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and afters, a very modern way of dining. This early Roman chef informs us how the cooks of Roman times used many different spices and herbs, including some familiar names such as basil, mint and parsley. Later, in the fifteenth century, people returning from the crusades brought us many foods and spices from middle-east cuisine, including spices such as coriander, parsley, and basil. These new herbs and spices prompted an increase in manuscripts on food, most of which are now in academic collections. For the decades that followed, the rich and powerful families of Europe competed to offer the most extravagent banquests, and because of this chefs and their recipes were at a premium. Even so, it wasn`t until the nineteenth century that formal cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, testing, and writing down popular recipes of the day. The arrival of television brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to access thousands of recipes like those on this site. |
We hope you enjoy this Chinese Vegetable Miso Soup recipe.
