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Hattie's Garden » Lemongrass Miso Soup

Lemongrass Miso Soup

Hattie's Garden Posted on October 10, 2013

For general information on lemongrass including how to prep it, see our lemongrass FAQ.

Early Autumn Spicy Lemongrass Miso Soup
Author: Hattie
Prep time:
Cook time:
Total time:
Serves: 6-8
A hearty and delicious lemongrass miso soup.
Ingredients
  • 2 Asian Eggplant, sliced thin
  • 8 ounces shitake mushrooms, sliced
  • 1Tbsp finely chopped fresh ginger
  • 2 garlic cloves, fine chop
  • 1 Tbsp finely chopped lemongrass
  • 2 Tbsp sesame or vegetable oil
  • juice of 1 large lime
  • 2 qts organic vegetable broth
  • 1/4 cup miso paste
  • 1 Tbsp organic tamari or soy sauce
  • 1 Tbsp hot chili garlic sauce (Asian condiment found in local supermarkets)
  • 1 pkg firm tofu, diced
  • Garnish:
  • 1 head baby bok choy, sliced
  • 1/2 bunch cilantro, chopped
  • 3 scallions, diced
  • 4 thai peppers, sliced
Instructions
  1. Prepare all ingredients as described.
  2. Heat up oil in large soup pot, saute eggplant and mushrooms until soft
  3. Add ginger, garlic, and saute quickly till fragrant.
  4. Add broth, miso paste, lime juice, lemongrass, tamari, chili sauce, and heat to boiling
  5. Add tofu, heat through.
  6. In large soup bowls evenly distribute garnish
  7. Then ladle hot soup over top.

 

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