Shiitake Lemongrass Miso Soup

I tried this recipe over the weekend since Josh & I were under the weather.  It was fantastic, very flavorful, and satisfying.  Lemongrass is amazing...

Ingredients: 

• 1 tablespoon unrefined, untoasted sesame or canola oil (I used a combination of toasted/untoasted)
• 1/3 pound shiitake mushrooms, stemmed and thinly sliced
• 1 clove garlic, chopped
• 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
• 1 teaspoon tamari or soy sauce (make sure it's Organic & Non-GMO soy)
• 1 stalk lemongrass
• 4 cups vegetable broth (or 4 cups water and 1 cube of Rapunzel Vegan Bouillon)*
• 5 green onions, roughly chopped
• 1 medium carrot, thinly sliced
• 1 small red bell pepper, cored, seeded and thinly sliced
• 1 pound extra-firm tofu, drained and cut into 1-inch pieces
• 2 tablespoons miso paste
• Torn dried seaweed (if desired)

Method: 

Heat oil in a large saucepot or Dutch oven over medium heat. Add mushrooms, garlic, ginger and soy sauce and toss to coat. Cook, stirring once or twice, until mushrooms are browned on edges, about 5 minutes. Bruise stalk of lemongrass with the back of a knife to release the flavorful volatile oils and cut it into 3 pieces. Add lemongrass to pot.

Pour in vegetable broth and increase heat to medium high, scraping bottom of pan to release any browned bits. Stir in green onions, carrots, red peppers and tofu. Bring to a boil and reduce to a brisk simmer for 5 minutes. When vegetables are tender, remove from heat. Remove lemongrass from pot and discard. Put miso paste in a small bowl and add a tablespoon or two of hot broth from the pot. Stir to dissolve miso, then stir dissolved miso into pot. Add the torn seaweed and stir.  Ladle soup into bowls and enjoy.

*Rapunzel also has low sodium bouillon cubes if you're watching your sodium intake.

Thanks to Whole Foods for this recipe!
http://www.wholefoodsmarket.com/recipes/453