Shrimps, Mussels, and Tofu in Lemongrass-Miso Brothfrom the New Soy Cookbook by Lorna Sass |
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Ingredients: For each serving:
1 Four-inch stalk lemongrass (measure from fleshy bulb upward), bruised outer leaves removed, sliced into 1-inch-long pieces (see note)
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Then I stirred in the miso and voila: transformation. The broth was suddenly balanced, complex, and soothing. The contrast was astonishing. Try the before-and-after experiment yourself, and you will understand the harmonizing miracle of miso better than I can ever put into words.
1. With the motor of the food processor running, pop the lemongrass through the feed tube. Process at full speed alternating with the pulsing action until the lemongrass is very finely chopped, about 2 minutes, stopping and scraping down the sides of the work bowl as needed. With the motor running, pop in the garlic cloves and chop finely. Toss in the shallots and curry paste and process until the mixture resembles a coarse paste, 30 to 60 seconds more.
2. Heat the oil in a 4-quart (or larger) nonstick saucepan over medium heat. (If you don't own a large nonstick saucepan, do this step in a nonstick skillet and transfer the mixture to a saucepan.) Sautè the lemongrass paste in the oil, stirring constantly, until the ingredients begin to brown and cling to the bottom of the pan, 3 to 5 minutes. Stir in the water, tofu, and red pepper. Bring to a boil, cover, and cook over medium heat for 5 minutes. 3. Ladle out about 1/2 cup of the broth into a glass measuring cup and blend 3 tablespoons of the miso into it. Set aside. 4. Return the soup liquid to a rapid boil and add the mussels. Cover and cook over high heat for 1 minute, then quickly toss in the shrimps. Cover and continue to cook just until the mussels open and the shrimps turn pink, 1 to 2 minutes. (Do not cook an instant longer than necessary or the seafood will become rubbery.) 5. Remove from the heat and stir in the miso solution, cilantro, basil, and scallion. Taste and, if needed, blend a bit more miso into 1/2 cup of the broth and add to the pot. If you'd like to add yet another marvelous flavor dimension, stir in lime juice to taste. Serves 4 Note: If fresh lemongrass is not available Thai Kitchen's jarred lemongrass packed in water is a viable substitute.
This and many other wonderful recipes may be found in Lorna Sass'
the New Soy Cookbook from Chronicle Books
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