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"