Southeast Asian Miso Soup Recipe

Name: Southeast Asian Miso Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leek, greens included, roughly chopped; 1 medium onion, peeled and cut into large dice; 1 carrot, peeled and chopped; 1 stalk celery, chopped; 8 dried shiitake mushrooms; 2 lemongrass stalks, cut into 4-inch pieces; 2-inch piece fresh ginger, unpeeled and cut into 6 pieces; 4 cloves garlic, unpeeled and cut in half; 2 jalapenos, cut in half; Handful cilantro stems; 2 oz. rice stick noodles, broken into 3-inch pieces; 2 Tbs. dark red miso4 oz. firm silken tofu, cut into 1/4-inch dice (13 box); 1 scallion (white and light green parts), thinly sliced; 1 cup watercress ( 1/2 bunch, heavy stems removed); 2 Tbs. fresh lime juice; 1/4 cup cilantro leaves; 1 small chile, such as Thai bird or serrano, or small jalapeno, cut into very thin rings, optional

Servings: persons

1 leek, greens included, roughly chopped
1 medium onion, peeled and cut into large dice
1 carrot, peeled and chopped
1 stalk celery, chopped
8 dried shiitake mushrooms
2 lemongrass stalks, cut into 4-inch pieces
2-inch piece fresh ginger, unpeeled and cut into 6 pieces
4 cloves garlic, unpeeled and cut in half
2 jalapenos, cut in half
Handful cilantro stems
2 oz. rice stick noodles, broken into 3-inch pieces
2 Tbs. dark red miso4 oz. firm silken tofu, cut into 1/4-inch dice (13 box)
1 scallion (white and light green parts), thinly sliced
1 cup watercress ( 1/2 bunch, heavy stems removed)
2 Tbs. fresh lime juice
1/4 cup cilantro leaves
1 small chile, such as Thai bird or serrano, or small jalapeno, cut into very thin rings, optional

1
In stockpot or large saucepan, combine leeks, onion, carrot, celery, mushrooms, lemongrass, ginger, garlic, jalapenos, cilantro stems and 8 cups water.
2
Bring to a boil, reduce heat and simmer, uncovered, about 35 minutes.
3
Pour stock through a strainer set over a large bowl; discard solids.
4
You should have about 5 cups of stock.
5
If necessary, add water to measure 5 cups.
6
Pour stock back into pot, and reheat if necessary.
7
Bring medium saucepan of water to a boil.
8
Add rice noodles.
9
Let boil 1 minute, turn off heat, and let stand 10 minutes to soften.
10
Drain.
11
Remove 1/4 cup stock to small bowl; add miso, and stir until dissolved.
12
Add miso mixture, noodles, tofu, scallions and watercress to stock.
13
Stir in lime juice and cilantro leaves.
14
Serve hot with jalapeno rings floating on top.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 leek, greens included, roughly chopped, 1 medium onion, peeled and cut into large dice, 1 carrot, peeled and chopped, 1 stalk celery, chopped, and more.

Yes, Southeast Asian Miso Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southeast Asian Miso Soup

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