Lemongrass Miso Soup Recipe

A light broth perfect for summer seasoned with miso - chopped lemongrass, shallots, ginger, tomatoes, and coriander. It is beautiful served straight, but also works wonderfully as a base for noodles, poached eggs, or rice soup

Lemongrass Miso Soup

One thing I've most enjoyed experimenting with over the past year is broth. I suppose the style of broth I'm interested in would technically be considered vegetable broth. That said, this isn't what one tends to think of as a typical vegetable broth - I rarely kick things off with the holy trinity of onion, carrots, and celery. Instead, I might focus one around a favorite chile pepper, or varietal of dried mushroom, or, in this case, lemongrass. It might be more helpful to think of this as thin, flavor-forward soup, where I attempt to build on a short list of intense flavors. I like broths to be compelling on their own, but also like them to function as a dynamic base for other preparations. Now, I know summer tends to be the time of year people rally around grilling and outdoor cooking, but I have to tell you, it's also the time of year I like a light, clean brothy soup. So the broth experiments continue. This one, in particular, was a standout - as a pot of water is on the stove, coming to a simmer, you add a host of ingredients like chopped lemongrass, shallots, ginger, tomatoes, and coriander. Simmer, season with miso, and you have a beautiful, unique component beautiful served straight, but also wonderful and surprising as a base for noodles, poached eggs, or rice soup.

Lemongrass Miso SoupLemongrass Miso SoupLemongrass Miso SoupLemongrass Miso Soup

Are many of you making broths from scratch? To enjoy on their own, or to use as a component?...As you can imagine, I'd love to hear any favorites. I feel like a lot of cooks, home cooks in particular, make the occasional vegetable broth. Or, if you're not vegetarian/vegan, chicken broth/stock seems like it is still a quite common endeavor. But, I'm curious about any favorites or a level of enthusiasm for this sort of thing beyond that. I always love hearing what you're doing in your kitchens surrounding various themes, and I'm particularly excited about this one - I suspect you might have great ideas. xo -h

101 Cookbooks Membership

Premium Ad-Free membership includes:
-Ad-free content
-Print-friendly recipes
-Spice / Herb / Flower / Zest recipe collection PDF
-Weeknight Express recipe collection PDF
-Surprise bonuses throughout the year

spice herb flower zest
weeknight express

Lemongrass Miso Broth

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.

Serves 4.

Prep time: 10 minutes - Cook time: 20 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

Comments are closed.

Apologies, comments are closed.


stunning, simple meals as always. your meals remain my favorite. thanks, heidi. :)


You know, I've always wanted to try lemongrass and I think this is the recipe that will make me do it! And that's probably the prettiest use of a poached egg I've ever seen - it looks positively peaceful! (And scrumptious!)

Kate @FramedCooks

Hi! I LOVE the bowls that you so often use in your soup posts. Can you point me in the direction of where they came? Thank you!!


Miso and lemongrass, what an awesome pairing! Trying it soon! I very often make my own broth using kitchen scraps so the flavour changes everytime depending on what I have on hand : oignon peels, leek top, carrot peels, fennel, garlic, parsley stalks, ginger peels, parsnip peels, celeriac etc. Sometimes I'll add a dry shiitake too. To boost the flavours, I stard by sauteing my vegetables scraps in a good olive oil before adding the water. I think that seaweed can also make a great addition.


Hi, this looks so delicious! I was wondering where the bowls are from? They are beautiful!


This broth sounds so elegant! I can't wait to try it. I love making Asian broths. I often include Kaffir limes leaves - they add a lovely deep citrus note.

Rasa @ This Fox Cooks

This broth sounds delightful - and is so pretty! Love this recipe :)

Katrina @ Warm Vanilla Sugar

This looks lovely. What are the flowery greens in the bowl in the pictures?


Heidi - this looks perfect - and I have all the ingredients for it, so will be making tomorrow for dinner! Thanks so much! As for broths, I make a lot of my own vegetable broths with whatever I have in stock. I do love a good mushroom broth because it has so much flavor. And these days, I have quite a bit of corn stock on hand - I save the cobs and make stock with that and maybe an herb or two I have on hand. I've made lemon verbena corn broth last year - it was amazing. This year, there's more corn/tarragon happening. I take the herbs, drop them into the made broth that's hot and is off heat. Wrap the stop with plastic wrap and let the whole thing infuse before I pull the herbs out. It's a trick I learned from Marc Forgione while working on a book with him - and it's a gentler way of extracting flavor.


I love the simple flavour combinations. I like to make my own broth and vegetable stock, to either use as a base for soups (blended with vegetables) or alone with soba noodles - my favourite is with shiitake mushrooms and ginger, as it gives a rich flavour.


Heidi, those bowls are absolutely stunning. Can I ask where you got them from?!


This looks and sounds so wonderfully refreshing in a nice warm, comforting way, and I can only imagine the clean flavours in it is so good! :D I myself usually makesstews or soups, but I don't mind the occasional broth, especially as a starter and especially if it's miso! x

Jules @ WolfItDown

I love brothy soups in the summer also, particularly when the broth comes together quickly. Lemongrass with ginger is a great idea. I'll try that next. I have been making miso soup broths based on traditional Japanese hot pot ingredients. I put burdock root in the broth, and thinly sliced Hakurei or Tokyo Cross turnips, along with their greens. It's a great way to use up greens, such as mizuna, spinach, or kale in addition to the turnip greens. With carrots, several mushroom varieties, green onions and silken tofu, I could eat this every day with soba or brown rice. I add some splashes of sake and mirin. This seems to help meld and soften the flavors a bit. I experiment with different misos, such as chickpea or mellow white, adding this after the broth has cooked the vegetables. I call it "longevity soup" because it tastes so light and one feels healthy after eating it.


I make my broth in a traditional way and by this I mean the way my grandma taught me - carrots, celery, potatoes, parsley, leek, onion, garlic :)

Marta @ What should I eat for breakfast today

I take care of seniors and some really enjoy soup. I'm a try making this.. i am sure they will enjoy it

Home Care

Oops, that last comment was from me, Emmy. Darn trying to do things on my phone!

Emmy Cooks

I aspire to make intentionally edited broths, and occasionally succeed when it's really easy to do as I go--like simmering corncobs for corn soup or pea pods for springy brothy soup. But mostly I throw choice scraps in the freezer as I'm cooking other things & then make veggie stock six quarts at a time like this: http://emmycooks.com/2012/04/07/how-to-make-homemade-organic-vegetable-broth-for-free/. Usually I think this generic approach is good enough, but your recipe here definitely sounds like one worth making in its own right. I hope we'll be hearing more about your dabbling in flavorful broths. :)


You've just reminded me of that bit in Honey From A Weed where she talks about thyme soup, which is just a broth of dried thyme poured over some sliced bread and olive oil (and sometimes an egg). Or similarly, a soup of crushed garlic, sage and olive oil, thickened with an egg yolk. Delicious and about as simple as it gets.


I am fan of dark miso compared to light. I have never tried it with lemon grass however it sounds delicious!


This looks delicious, Heidi! Love the simplicity (and quick-cooking factor) of your broth. My go-to soups start with the classic mirepoix, but I'll occasionally do something Japanese-inspired and begin with a basic kombu/bonito dashi. Now, I'm itching to try unusual combinations and cross-cuisine mash-ups like you've shown here!

Coco | It Was Just Right

Comments are closed.

Apologies, comments are closed.

More Recipes

101cookbooks social icon
Join my newsletter!
Weekly recipes and inspirations.

Popular Ingredients

Use of this site constitutes acceptance of its User Agreement and Privacy Policy.

101 Cookbooks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Any clickable link to amazon.com on the site is an affiliate link.