Lemongrass Miso Soup
Recipe GLPR27ba9bc5764862
A light and aromatic Asian-inspired soup that combines the delicate citrus notes of lemongrass with the savory depth of miso. This vibrant broth features tender lemongrass, shallots, garlic, ginger, and yellow tomatoes, creating a balanced and nourishing bowl perfect for any meal. The coriander seeds add a subtle warmth to this completely plant-based soup.
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Ingredients
8 cups Water
1 tablespoon Olive oil
5 stalks Fresh lemongrass stalks, tender inner parts chopped
1 teaspoon Coriander seeds
5 medium Shallots, peeled and sliced
5 cloves Garlic cloves, peeled and smashed
3 slices Fresh ginger, sliced
2 Yellow tomatoes, cut into chunks
3 tablespoons Miso paste
Directions
Heat olive oil in a large pot over medium heat. Add the coriander seeds and toast for about 1 minute until fragrant, stirring frequently.
Add the sliced shallots and smashed garlic cloves to the pot. Sauté for 2–3 minutes until the shallots begin to soften and become fragrant.
Stir in the sliced ginger and chopped lemongrass. Cook for another 2 minutes, allowing the aromatics to release their flavors.
Pour in the 8 cups of water. Bring the mixture to a gentle boil over medium-high heat.
Add the yellow tomato chunks to the broth. Reduce the heat to medium-low and simmer for 8–10 minutes until the tomatoes begin to soften.
Remove from heat and let cool for 1 minute. In a small bowl, whisk the miso paste with a ladleful of the warm broth until completely smooth and dissolved.
Gently stir the dissolved miso mixture back into the pot, stirring until fully incorporated. Do not boil after adding the miso, as this can damage the beneficial enzymes and miso flavor.
Taste and adjust the miso seasoning as desired. Ladle the soup into bowls and serve hot.
