Omit the miso, and use the straight lime leaf broth in your favorite congee or risotto recipe, or in any brothy noodle dish. It's wonderful!
8 cups water
6 makrut lime leaves, crushed crumbled
2 lemongrass stalks, trimmed and crushed
1-inch piece of ginger, peeled, cut 1/4 inch thick, smashed
1 serrano chile, stemmed, halved, seeded

6 medium cloves of garlic, peeled and smashed
3-4 tablespoons miso paste
Lots of fresh lime juice
salt or soy sauce, to taste
You can make this on the stovetop, or you can make in in an Instant Pot, and I'll include instructions for both below!
-Â Stovetop version: Combine the water, lime leaves, lemongrass, ginger, chile, and garlic in a large saucepan. Bring to a boil, and then simmer gently for 20-30 minutes. Remove from heat, strain, and stir in the miso paste. Taste, and add more seasoning if needed - salt or soy sauce will work. Finish with a generous squeeze of lime juice.
- Instant Pot version: Combine the water, lime leaves, lemongrass, ginger, chile, and garlic in your Instant Pot. Close and SEAL. Pressure cook on high for 10 minutes. Carefully quick release, gently shake or tap the pressure cooker, and THEN carefully open away from you. Stir in the miso paste. Taste, and add more seasoning if needed - salt or soy sauce will work. Finish with a generous squeeze of lime juice.
Freeze any broth you aren't going to use within a few days.
Makes 8 cups.
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