Southeast Asian Miso Soup Recipe - Cooking Index
Southeast Asian Miso Soup Recipe - Cooking Index
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| 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 x | 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 | Rice stick noodles - broken 3" pieces | |
| 2 tablespoons | Dark red miso | |
| 4 oz | Firm silken tofu - (1/3 box) - cut 1/4" dice | |
| 1 | Scallion, white and light green parts - thinly sliced | |
| 1 cup | Watercress - (1/2 bunch) - heavy stems removed | |
| 2 tablespoons | Fresh lime juice | |
| 1/4 cup | Cilantro leaves | |
| Optional | ||
| 1 | Chile - cut very thin rings (small) | |
| = (such as Thai bird or serrano, or small | ||
| Jalapeño) |
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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