Miso Soup

[Kitchen Witch]

Miso Soup


1 teaspoon soybean oil
2 cloves garlic -- mashed
1/2 cup onions -- sliced lengthwise
1 teaspoon fresh ginger root -- grated
1/2 cup carrots -- thinly sliced
1 cup mushroom -- thinly sliced
2 tablespoons miso
1 tablespoon dry sherry -- to taste
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.