Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Tofu | 100g firm | 76 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Miso | 1 tbsp (18g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mung Bean | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tbsp Sesame oil
- 2 each Celery stalks, sliced
- 1 med Carrot, sliced
- 2 each Garlic cloves, minced
- 1 cup Vermicelli
- 1 med 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
1 Bring 5 c of vegetable stock to a boil.
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.
9 Add the noodles & tofu.
10 Remove from heat.
11 Dissolve miso thoroughly in ½ c warm water.
12 Stir into soup.
13 Serve immediately.