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