1 lemongrass stalk, trimmed, peeled, and thinly sliced
1 tsp. sesame oil
1 medium yellow onion, peeled, halved, and thinly sliced
2 Tbsp. minced fresh ginger
3/4 cup white miso
1 cup enoki mushrooms, for garnish
1 cup thinly sliced scallions (green part only), for garnish
• In a stockpot, bring 8 cups of water and the lemongrass to a boil and simmer for 15 minutes. Discard the lemongrass and strain, reserving the water.
• Heat the oil in a sauté pan and cook the onion and ginger until the onion is translucent, about 10 minutes. Transfer to a soup pot and add the reserved water. Bring to a boil, reduce the heat, and simmer, uncovered, for 5 minutes. Turn off heat and stir in the miso.
• Ladle the soup into bowls, garnish with the enoki mushrooms and scallions, and serve immediately.
From The Candle Café Cookbook
by Joy Pierson and Bart Potenza with Barbara Scott-Goodman
For more great recipes from the Candle Café, click here.
Makes 6 to 8 servings