Ingredients Edit

Garnishes Edit

Directions Edit

  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.

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