Cooking Index - Cooking Recipes & IdeasSoutheast Asian Miso Soup Recipe - Cooking Index

Southeast Asian Miso Soup

This is a bright, attractive twist on the usual miso soup. It's light and energizing and fierce enough to drive away a cold. Don't be intimidated by the long list of ingredients. The stock takes only minutes to get in the pot, and the garnishes are simple.

Courses: Soup, Vegetarian
Serves: 4 people

Recipe Ingredients

1   Leek, greens included - roughly chopped
1   Onion - peeled, and (medium)
  Cut into large dice
1   Carrot - peeled, chopped
1   Celery stalk - chopped
8   Dried shiitake mushrooms
2   Lemongrass stalks - cut 4" pieces
1   Fresh ginger - (2" long) - unpeeled, and
  Cut into 6 pieces
4   Garlic cloves - unpeeled, and
  Cut in halves
2   Jalapeños - cut in half
1   Handful cilantro stems
  Garnishes
2 oz 56gRice stick noodles - broken 3" pieces
2 tablespoons 30mlDark red miso
4 oz 113gFirm silken tofu - (1/3 box) - cut 1/4" dice
1   Scallion, white and light green parts - thinly sliced
1 cup 237mlWatercress - (1/2 bunch) - heavy stems removed
2 tablespoons 30mlFresh lime juice
1/4 cup 4g / 0.1ozCilantro leaves
  Optional
1   Chile - cut very thin rings (small)
  = (such as Thai bird or serrano, or small
  Jalapeño)

Recipe Instructions

In stockpot or large saucepan, combine leeks, onion, carrot, celery, mushrooms, lemongrass, ginger, garlic, jalapeños, cilantro stems and 8 cups water. Bring to a boil, reduce heat and simmer, uncovered, about 35 minutes.

Pour stock through a strainer set over a large bowl; discard solids. You should have about 5 cups of stock. If necessary, add water to measure 5 cups. Pour stock back into pot, and reheat if necessary.

Bring medium saucepan of water to a boil. Add rice noodles. Let boil 1 minute, turn off heat, and let stand 10 minutes to soften. Drain.

Remove 1/4 cup stock to small bowl; add miso, and stir until dissolved. Add miso mixture, noodles, tofu, scallions and watercress to stock. Stir in lime juice and cilantro leaves. Serve hot with jalapeño rings floating on top.

This recipe yields 4 servings.

Per Serving: 86 Cal; 4g Prot; 1g Total Fat (0 Sat. Fat); 16g Carb.; 0mg Chol; 409mg Sod.; 1g Fiber.

Source:
Vegetarian Times, January 2002

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