Thick, salty paste made by cooking and fermenting soybeans and grains is called miso. Like fine wines, each miso has its own distinct flavour, colour and aroma. They can be used with nut butters, tapenade and even pesto. My favourite brand is handcrafted and barrelaged Amano, which keeps in the fridge for up to 6 months.
Lemon grass, similar in shape to a scallion but longer, imparts a rich, ethereal lemon flavour not mimicked by lemon zest. Trim to the lower third, strip away the tough outer leaves and chop the softer inner core.
Dried thin rice noodles are very easy to use. They readily take on the taste of the foods with which they are cooked. Stored in a dry, cool place they will last indefinitely.
2 tbsp (25 mL) toasted sesame oil
1 cup (250 mL) red onion, thinly sliced
½ cup (125 mL) shiitake mushrooms, thinly sliced
1 cup (250 mL) sweet red pepper, thinly sliced
1 medium carrot, grated
2 celery stalks, thinly sliced
⅓ cup (75 mL) finely chopped lemon grass,
white parts only, about 3 stalks
2 tbsp (25 mL) garlic, finely chopped
2 tbsp (25 mL) fresh ginger, finely chopped
1 can (398 mL) coconut milk
½ cup (125 mL) unpasteurized barley miso
6 cups (1.5 L) cold water
12 oz (375 g) thin dry rice noodles
1 cup (250 mL) roasted peanuts, salted
4 green onions, thinly sliced
4 to 6 cilantro sprigs
¼ cup (50 mL) sweet chili hot sauce (optional)
1. Heat oil in a wok or large frying pan over medium heat. Add red onion; cook 5 minutes or until softened. Add mushrooms and red peppers; cook for 2 minutes. Add carrot and celery; continue cooking for 4 minutes or until softened.
2. Add lemon grass, garlic and ginger; stir to combine. Cook for 2 minutes. Add coconut milk, miso and water. Bring to a simmer, lower the heat and cook for 20 minutes, uncovered.
3. Meanwhile, prepare rice noodles. Pour boiling water over noodles in a bowl until totally covered; let stand for 10 minutes to rehydrate. Then drain in a colander.
4. Divide noodles, heaping in centre of each soup bowl. Ladle stock over noodles. Garnish to taste with peanuts, green onions, cilantro and chili sauce.
Serves 4 to 6
