Miso soup has got to be one of my favorite soups of all time. Its packed with protein, vitamins and minerals, and always makes me feel better when I’m sick. You can pack in even more nutritional value by adding some wakame seaweed. Supposedly, research shows that a compound found within this sea vegetable, called fucoxanthin, can help burn fatty tissue. I know that seaweed can be sort of an acquired taste, but if you add a little in, this could very well be a New Year’s Resolution Soup
2 stalks of lemongrass, peeled and sliced (keep the pieces large enough so that they’ll be easy to remove with a slotted spoon)
1 sweet yellow onion, peeled and thinly sliced
2 large carrots, peeled and julienned (you can also use the peeler to make long thin strips)
2 tbsp ginger, peeled and minced
1 tbsp toasted sesame oil
3/4 cup sweet white miso
1 lb (one container) silken tofu, drained and cut into small cubes
1 large handful of enoki mushrooms (optional)
1/2 cup scallions, thinly sliced
Bring 2 quarts of water and the lemongrass to a boil in a large pot. Once boiling, reduce the heat and simmer for 20 minutes. Remove lemongrass with a slotted spoon and discard.
Heat the sesame oil in a skillet. Add the onion, carrot and ginger and cook over medium heat for about 15 minutes, just before the onions begin to brown. Add the onion mixture to the pot of lemongrass water and bring back to a boil. Reduce the heat again and simmer. Add in the miso and tofu. Stir the soup and cook for another 5 minutes on low heat.
Garnish with a bit of enoki mushrooms and scallions.