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Categories:
onion carrot celery shiitake mushrooms lemongrass stalks fresh ginger garlic jalapenos Handful cilantro stems rice stick noodles dark red scallion lime juice cilantro chile
Viewed: 37 - Published at: a year agoIngredients
- 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
Method
- In stockpot or large saucepan, combine leeks, onion, carrot, celery, mushrooms, lemongrass, ginger, garlic, jalapenos, 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 jalapeno rings floating on top.
