Fragrant Shiitake Lemongrass Miso Soup: A subtly layered bowl of soup that bids farewell to winter with shredded sweet spring carrots and earthy, toothsome shiitake mushrooms laced in a bowl of rich miso lemongrass broth. A 15 minute lunch or dinner that can be made more hearty with the addition of noodles or rice.
Friends eat soup. Together. They eat soup together while they sit on green velvet sofas. Slurp from large bowls of mushroom laden broth while they watch PBS mysteries like Cadfael. And pause the show to plan medieval knot gardens that they are sure they will one day plant in their own community garden plot. The community garden they sneak into at odd hours to avoid the hipster masses. The super cool gardeners who plant kalette’s and purple cauliflower because they’ve googled 10 Top Trendiest Vegetables to Plant This Year.
And finally we arrive back in the house, to the sofa, where we shared the soup. The birthday soup. The shiitake soup. And we make coffee. Just a half cup to share. Because we are old now. And coffee doesn’t agree with us. But the idea of coffee still does. And our half cup sits undrunk and content on the glass table while we watch another episode of Cadfael.
A subtle, healthy and quick to make asian inspired soup rich with mushrooms, tofu and veggies in a lemongrass miso broth that can be made more hearty with the addition of noodles or rice.
- 6 cups vegetable broth
- 2 cloves garlic minced
- 6 shitake mushrooms slice if large
- 1 inch knob of ginger sliced 1/4 inch thick
- 1 stalk lemongrass top discarded, sliced 1/4 inch thick
- 6 ounces tofu, soft or silken cubed
- 1/3 cup shredded zucchini
- 1/3 cup shredded carrots
- 1/4 cup frozen peas
- 1 tbsp red or white miso paste
- 2-4 tbsp cilantro leaves chopped
Okay when I'm making this soup at home there are many other ingredients I would add if I had them on hand. Star anise added to the broth. Amazing. A squeeze of lime to finish the soup. Maybe a spoonful of rice wine vinegar. Plus a couple of dried chiles to the soup as it cooks. But that is just me. Mix it up! Do you have snow peas? Sliver them and toss em in. Same with carrots. Mint? Oh yes! Basil? Yes! Play around. This is your soup now.
In a medium pot add all of the ingredients except the miso paste and cilantro. Heat to a boil and then turn down to a low simmer. Simmer for 10 minutes .
Turn off the heat and stir in the miso paste and cilantro. Taste. Adjust the seasonings to your palate. If it is too rich or salty add hot water in 1/4 cup increments. If you want it richer add more broth or miso.