Miso Soup

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.