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Miso Soup
1 teaspoon Soybean Oil
2 cloves Garlic, minced
1/2 cup Onion, sliced
1 teaspoon Fresh Ginger Root, grated
1/2 cup Carrot, sliced
1 cup Mushrooms, sliced
2 tablespoons Miso
1 tablespoon Dry Sherry
4 cups Water
Heat oil in medium saucepan over medium heat. Add garlic and onions,
sauté until soft. Add fresh ginger root, carrots and mushrooms. Cook an
additional
5-10 minutes, or until vegetables are crisp tender. Dissolve miso in 1/4 cup of
the
water and add it to the vegetables in the saucepan along with the remaining
water and
dry sherry.
Reheat and serve.
   
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