Full Moon Miso Soup (Aug. 27, 2007)
This recipe is good for using up old stalks of celery that are really strong-tasting.
Chop up celery and oyster mushrooms, and sautee in olive oil. Let them sautee for awhile and then add soy sauce and let them sautee some more. Let them go until they're almost about to get burned. This will form the basis for the stock.
Add water, dried wakame seaweed, and baby bok choy. (Other stuff like tofu or onions would go in now too.) Let cook until the wakame expands. Add one ball of egg noodles, and ~2 tablespoons of miso. Let the miso dissolve and stir it in. Cook until the noodles are ready, then just a little bit longer.