Southeast Asian Miso Soup

Southeast Asian Miso Soup Recipe - Vegetarian Thai Dish

Region / culture: Southeast Asia, Thailand | Preparation time: 10 minutes | Cooking time: 35 minutes | Servings: 4 |

Vegetarian diet

Introduction

Southeast Asian Miso Soup is a flavorful and comforting dish that is perfect for a chilly day or when you're feeling under the weather. This soup is packed with fresh vegetables, tofu, and noodles, all simmered in a rich and savory miso broth.

History

Miso soup is a traditional Japanese dish that has been enjoyed for centuries. It is typically made with miso paste, which is a fermented soybean paste that adds a rich umami flavor to the soup. In this Southeast Asian twist on the classic recipe, we add lemongrass, ginger, and jalapeños to give the soup a unique and spicy kick.

Ingredients

1 leek, including greens, 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 of cilantro stems

Garnishes

2 oz (57 g) rice stick noodles, broken into 3-inch pieces
2 tbsp dark red miso
4 oz (113 g) firm silken tofu, cut into 0.25-inch dice (0.33 box)
1 scallion (white and light green parts), thinly sliced
1 cup watercress (0.5 bunch, heavy stems removed)
2 tbsp fresh lime juice
0.25 cup cilantro leaves
1 small chile, such as Thai bird or serrano, or small jalapeño, cut into very thin rings, optional

How to prepare

In a stockpot or large saucepan, combine leeks, onion, carrot, celery, mushrooms, lemongrass, ginger, garlic, jalapeños, cilantro stems, and 8 cups of water.
Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for about 35 minutes.
Pour the stock through a strainer set over a large bowl and discard the solids.
You should have about 5 cups of stock.
If necessary, add water to measure 5 cups.
Pour the stock back into the pot and reheat if necessary.
Bring a medium saucepan of water to a boil.
Add the rice noodles and let them boil for 1 minute, then turn off the heat and let them stand for 10 minutes to soften. Drain.
Remove 0.25 cup of stock to a small bowl, add miso, and stir until dissolved.
Add the miso mixture, noodles, tofu, scallions, and watercress to the stock.
Stir in lime juice and cilantro leaves.
Serve hot with jalapeño rings floating on top.

Variations

Add shrimp or chicken for a protein boost.
Use different types of noodles such as rice noodles or udon noodles.
Add extra vegetables like bok choy, spinach, or bell peppers for added nutrition.

Cooking Tips & Tricks

Be sure to use a good quality miso paste for the best flavor. Look for miso paste that is labeled as "dark red" for a richer and more intense flavor.

- Feel free to customize this soup with your favorite vegetables and proteins. You can add mushrooms, bok choy, or shrimp for a different twist on the recipe.

- To make this soup vegan, simply omit the tofu or substitute it with your favorite plant-based protein.

Serving Suggestions

Serve this soup hot with a side of steamed rice or a fresh salad for a complete and satisfying meal. Garnish with fresh cilantro leaves and a squeeze of lime juice for an extra burst of flavor.

Cooking Techniques

Be sure to simmer the broth for at least 35 minutes to allow the flavors to develop and intensify.

- Soften the rice noodles by boiling them for 1 minute, then letting them stand for 10 minutes off the heat.

Ingredient Substitutions

Substitute the tofu with cooked chicken or shrimp for a different protein option.

- Use vegetable broth instead of water for a richer flavor.

Make Ahead Tips

You can make the broth ahead of time and store it in the refrigerator for up to 3 days. Simply reheat the broth and add the noodles, tofu, and vegetables before serving.

Presentation Ideas

Serve the soup in individual bowls and garnish with fresh cilantro leaves, lime wedges, and jalapeño rings for a colorful and appetizing presentation.

Pairing Recommendations

Pair this soup with a side of steamed jasmine rice or a fresh cucumber salad for a complete and balanced meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

200

Carbohydrates

- Total Carbohydrates: 25g

- Dietary Fiber: 4g

- Sugars: 5g

Fats

- Total Fat: 5g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 10g

Vitamins and minerals

Vitamin A: 50% DV

- Vitamin C: 30% DV

- Calcium: 15% DV

- Iron: 10% DV

Alergens

Contains soy

Summary

This Southeast Asian Miso Soup is a nutritious and delicious dish that is packed with vitamins, minerals, and protein. It is low in calories and fat, making it a healthy option for a light meal or snack.

Summary

Southeast Asian Miso Soup is a delicious and nutritious dish that is perfect for a light and comforting meal. Packed with fresh vegetables, tofu, and noodles, this soup is sure to warm you up from the inside out. Enjoy this flavorful and aromatic soup on a chilly day or whenever you're in need of a healthy and satisfying meal.

How did I get this recipe?

I can't forget the first time I saw this recipe for Southeast Asian Miso Soup. It was many years ago, when I was just a young girl living in a small village in Southeast Asia. My mother had invited a group of travelers passing through our village to stay for the night, and one of them was a kind old woman who had a talent for cooking.

As the travelers settled in for the night, the old woman offered to help my mother prepare dinner. She reached into her bag and pulled out a small packet of miso paste, explaining that she had learned how to make this soup during her travels through Japan. I watched in fascination as she expertly mixed the miso paste with hot water, adding in tofu, seaweed, and green onions to create a delicious smelling broth.

I had never tasted anything like it before, and I begged the old woman to teach me how to make it. She smiled kindly and agreed, spending the next few days teaching me the ins and outs of making the perfect Southeast Asian Miso Soup. I watched her closely as she chopped vegetables, simmered the broth, and added in just the right amount of miso paste to achieve the perfect balance of flavors.

Over the years, I have continued to perfect this recipe, adding my own twists and variations to make it uniquely my own. I have shared it with friends and family, who always rave about how delicious it is. And now, as I sit here reflecting on that fateful day when I first learned how to make Southeast Asian Miso Soup, I can't help but smile at the memories it brings back.

The key to making the perfect Miso Soup lies in the quality of the ingredients. I always make sure to use the best miso paste I can find, as well as fresh tofu, seaweed, and green onions. The broth should be simmered slowly to allow the flavors to meld together, creating a rich and savory base for the soup.

One of my favorite memories of making this soup is when my own grandchildren came to visit. They were curious to see what I was cooking, and I invited them to help me prepare the ingredients. As we chopped vegetables and stirred the broth together, I could see the same fascination in their eyes that I had felt so many years ago.

When we finally sat down to enjoy the finished soup, their faces lit up in delight as they took their first spoonful. "This is the best soup ever, Grandma!" they exclaimed, and my heart swelled with pride. It was a moment I will always treasure, knowing that I had passed on this beloved recipe to the next generation.

As I continue to cook and share my recipes with those around me, I am reminded of the old woman who first taught me how to make Southeast Asian Miso Soup. Her kindness and generosity have left a lasting impact on me, inspiring me to share my love of cooking with others. And as I sit here now, savoring a steaming bowl of Miso Soup, I am grateful for the memories and traditions that have shaped me into the cook I am today.