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Lemongrass Soup with Noodles and Greens
From Statesboro Market2Go
<p>Packed with veggies and herbs, this green vegan soup is wonderfully cozy & healthy! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: lazycatkitchen.com (Entered by Ariana Giddens)
Serves: 4
Vegan!
Ingredients
4 stalks
Lemongrass
3 ounces
Fresh ginger (sliced)
1 large
Shallot (cut into quarters, skin on)
2 cloves
Garlic (smashed) (skin on)
1/2 of a
Chili pepper (preferably red) (sliced)
1/2 sheet
Kombu seaweed (optional)
1 stalk
Celery (sliced roughly)
1
Carrot (sliced roughly)
1 bunch
Cilantro stalks
1
Dried shiitake mushroom
8
Makrut lime leaves (torn)
1 teaspoon
Coriander seeds (toasted)
2 teaspoons
Salt
2 tablespoons
White Miso paste
GARNISHES AND SEASONINGS:
7 ounces
Vermicelli rice noodles
2 teaspoons
Sesame oil
14 ounces
Tofu
7 ounces
Broccoli florets
3.5 ounces
Bok choi
1 large
Zucchini (spiralized)
1
Green onion (finely sliced)
Chili oil (optional)
Fresh cilantro leaves
Fresh mint leaves
Lime juice
Step by Step Instructions
- Cut 4 inches off of the bottom of each lemongrass stalk, discard the tops, remove the outer layer of the stalks, then crush the stalks with a rolling pin.
- Put all of the non-sauce ingredients except for the miso paste into a pot along with 9 cups of water. Cover the pot, bring to a gentle boil, then simmer on low heat for 30 minutes. Discard the kombu if using. Let the soup sit for a few hours to let the flavor develop.
- Strain the broth through a fine sieve (squeeze out as much liquid as possible). Season the soup with the miso paste, lime juice, and more salt to taste.
- Cook the noodles as directed on packaging, then drain and toss them with 2 tablespoons of sesame oil. Cook the tofu in a skillet on both sides (oil the pan if the tofu is dry).
- Steam the broccoli and bok choi (7 minutes for the broccoli, 6 for the bok choi, so add it 1 minute after the broccoli starts). Plunge them into ice water after they finish cooking.
- Put the noodles, spiralized zucchini, tofu, broccoli, and bok choi into bowls, pour soup over them, then garnish with green onion, chili oil, cilantro leaves, and mint leaves.