Lemongrass Miso Broth

Ingredients

Contains: egg, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 8 cups of water
• 1 tablespoon olive oil
• 5 lemongrass stalks, tender insides chopped
• 1 teaspoon coriander seeds
• 5 medium shallots, peeled and sliced
• 5 medium garlic cloves, peeled and smashed
• 3 slices fresh ginger, sliced
• 2 yellow tomatoes, cut into chunks
• 2-4 tablespoons miso, or to taste
• to serve: over soba with a poached egg, as a broth for dumplings, over tofu cubes as a twist on classic miso, or with yuba skins. I like it with ribbons of kale as well.

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat. Add the lemongrass, shallots, garlic, ginger and coriander seeds and cook for 4 minutes, stirring, until fragrant and softened.

2. Add the tomato chunks and cook for 2 minutes, stirring, until they begin to break down.

3. Add the 8 cups of water and bring to a boil. Reduce the heat to a gentle simmer and cook, partly covered, for 15 minutes.

4. Strain the broth through a fine sieve into a clean pot or bowl, pressing on the solids to extract the liquid. Discard the solids.

5. Return the broth to low heat. Ladle about 1 cup of hot broth into a small bowl, whisk in 2 tablespoons of miso until smooth, then stir it back into the pot.

6. Taste and add more miso, up to 4 tablespoons total, until the flavor suits you. Keep the broth warm over low heat without boiling, as boiling dulls miso's flavor.

7. Ladle the broth into bowls and serve hot.