Southeast Asian Miso Soup

== 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 jalapeños, cut in half
* handful cilantro stems
=== Garnishes ===
* 2 oz rice stick noodles, broken into 3-inch pieces
* 2 tbsp dark red miso
* 4 oz firm silken tofu, cut into ¼-inch dice (⅓ box)
* 1 scallion (white and light green parts), thinly sliced
* 1 cup watercress (½ bunch, heavy stems removed)
* 2 tbsp fresh lime juice
* ¼ cup cilantro leaves
* 1 small chile, such as Thai bird or serrano, or small jalapeño, cut into very thin rings, optional
== Directions ==
# 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 ¼ 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.
Category:Vegetarian Soup Recipes
Category:Thai chile Recipes
Category:Jalapeno pepper Recipes
Category:Serrano pepper Recipes
Category:Leek Recipes
Category:Lemongrass Recipes
Category:Lime juice Recipes
Category:Carrot Recipes
Category:Celery Recipes
Category:Red miso Recipes
Category:Shiitake mushroom Recipes
Category:Rice stick Recipes
Category:Cress Recipes