1 teaspoon soybean oil
2 cloves garlic, mashed
2 green onions, sliced with tops
1 teaspoon fresh gingerroot, grated
1/2 cup carrots, thinly sliced
1 cup mushroom, thinly sliced
2 tablespoons miso (in ethnic foods section or Asian market)
1 tablespoon dry sherry
4 cups water

Heat oil in medium saucepan over medium heat. Add garlic and onions and sauté until soft. Add fresh gingerroot, carrots and mushrooms. Cook an additional 5-10 minutes or until vegetables are crisp-tender. Reduce heat. Dissolve miso in 1/4-cup water and add to vegetables when cooled. Add remaining water and sherry and heat through. Be careful not to boil the soup after you've added the miso.

Makes 6 Servings
Serving Size: 8 ounces