Name: Miso Noodle Soup
Yield: 6 servings
Ingredients: 1 stalk lemongrass, white part only; 1 large onion, chopped; 1 inch piece ginger, peeled and grated (2.5 cm); 2 Tbsp vegetable oil (30 ml); 8 cup chicken stock (2 litres); 1 Tbsp soy sauce (15 ml); 2 ounces flat rice noodles, broken into pieces (60 g); 3 Tbsp mild miso paste (45 ml); 2 green onions, thinly sliced; Coarse salt and freshly ground pepper, to taste; 1 sheet nori, ripped into bite-sized pieces, for garnish

YIELDS

6 servings

This is a quick version of a chicken soup. Whisking in miso adds an earthy flavour and complexity. Use any noodles and/or vegetables that you like in the soup.

Ingredients

stalk lemongrass, white part only

large onion, chopped

inch piece ginger, peeled and grated (2.5 cm)

Tbsp vegetable oil (30 ml)

cup chicken stock (2 litres)

Tbsp soy sauce (15 ml)

ounces flat rice noodles, broken into pieces (60 g)

Tbsp mild miso paste (45 ml)

green onions, thinly sliced

Coarse salt and freshly ground pepper, to taste

sheet nori, ripped into bite-sized pieces, for garnish

Ingredient Substitution Guide

Directions

Step 1

Slice the lemongrass across the grain but do not cut all the way through. (It will be easier to remove the lemon grass if it stays in one piece.) In a medium saucepan, sauté the onion and ginger in oil for 4 to 5 minutes, or until soft. Stir in the lemongrass, stock and soy sauce. Bring to a boil over high heat. Reduce heat to low and simmer. Cook uncovered, for 20 minutes, or until the soup has reduced by a quarter.

Step 2

Increase the heat to high. Stir in the noodles and boil until just tender, about 3 to 4 minutes. Add the miso and remove from heat. Whisk until miso is dissolved. Add the green onions. Season with salt and pepper and discard the lemongrass. Serve soup garnished with pieces of nori. Serves 4 to 6.

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Miso Noodle Soup

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