Moosewood'S Miso Soup - cooking recipe

Ingredients

3 tablespoons miso
6 cups water
1 garlic clove
1/2 cup onion, thinly sliced
1/2 teaspoon minced ginger
1 cup carrot, chopped
1 cup cabbage, shredded
1 cup cauliflower
1 cup celery, chopped
3 tablespoons sherry wine
2 teaspoons red wine vinegar
1/2 teaspoon sugar
salt and pepper
8 ounces tofu
12 ounces ramen noodles
1 teaspoon sesame oil
1/2 cup scallion
1/2 cup green pepper, chopped

Preparation

Saute garlic, onion, ginger, carrots, cabbage, cauliflower and celery together.
Dissolve miso in the water.
Add miso mixture to the sauteed vegetables.
Add sherry and raw green peppers, bring to a boil.
Lower heat to simmer and add remaining ingredients (except tofu and cooked noodles).
Simmer, covered over very low heat 10-15 minutes. Sprinkle scallions, sesame oil (optionally tamari as well) on top.
Add tofu and noodles when serving.