Southeast Asian Miso Soup

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	56g	Rice stick noodles - broken 3" pieces
2 tablespoons	30ml	Dark red miso
4 oz	113g	Firm silken tofu - (1/3 box) - cut 1/4" dice
1		Scallion, white and light green parts - thinly sliced
1 cup	237ml	Watercress - (1/2 bunch) - heavy stems removed
2 tablespoons	30ml	Fresh lime juice
1/4 cup	4g / 0.1oz	Cilantro 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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