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.
Bring the water to a boil in a large pot. While the water is heating, prep the rest of the ingredients and add the olive oil, lemongrass, coriander, shallots, garlic, ginger, and tomatoes as they're ready. Simmer for twenty minutes or so, or until the broth is to your liking. The longer you leave it to simmer, the stronger it will be. Strain the broth into a large bowl, pressing on the solids to collect as much liquid as possible. Add a splash of the broth to the miso and stir until the miso thins. Add the miso mixture to the broth and stir well. If the flavors don't pop at this point, your broth is likely under salted (miso pastes vary in saltiness). You can either add more miso, or salt to taste with salt or soy sauce. Enjoy on its own, or over anything from noodles, to poached eggs, rice, or dumplings.
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