Southeast Asian Miso Soup

Ingredients

 * 1 leek, greens included, roughly chopped
 * 1 medium onion, peeled and cut into large dice
 * 1 carrot, peeled and chopped
 * 1 stalk celery, chopped
 * 8 dried shiitake mushrooms
 * 2 lemongrass stalks, cut into 4-inch pieces
 * 2-inch piece fresh ginger, unpeeled and cut into 6 pieces
 * 4 cloves garlic, unpeeled and cut in half
 * 2 jalapeños, cut in half
 * handful cilantro stems

Garnishes

 * 2 oz rice stick noodles, broken into 3-inch pieces
 * 2 tbsp dark red miso
 * 4 oz firm silken tofu, cut into ¼-inch dice (⅓ box)
 * 1 scallion (white and light green parts), thinly sliced
 * 1 cup watercress (½ bunch, heavy stems removed)
 * 2 tbsp fresh lime juice
 * ¼ cup cilantro leaves
 * 1 small chile, such as Thai bird or serrano, or small jalapeño, cut into very thin rings, optional

Directions

 * 1) In stockpot or large saucepan, combine leeks, onion, carrot, celery, mushrooms, lemongrass, ginger, garlic, jalapeños, cilantro stems and 8 cups water.
 * 2) Bring to a boil, reduce heat and simmer, uncovered, about 35 minutes.
 * 3) Pour stock through a strainer set over a large bowl; discard solids.
 * 4) You should have about 5 cups of stock.
 * 5) If necessary, add water to measure 5 cups.
 * 6) Pour stock back into pot, and reheat if necessary.
 * 7) Bring medium saucepan of water to a boil.
 * 8) Add rice noodles.
 * 9) Let boil 1 minute, turn off heat, and let stand 10 minutes to soften. Drain.
 * 10) Remove ¼ cup stock to small bowl; add miso, and stir until dissolved.
 * 11) Add miso mixture, noodles, tofu, scallions and watercress to stock.
 * 12) Stir in lime juice and cilantro leaves.
 * 13) Serve hot with jalapeño rings floating on top.