Southeast Asian Miso Soup

Recipe Instructions 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 1/4 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. This recipe yields 4 servings. Per Serving: 86 Cal; 4g Prot; 1g Total Fat (0 Sat. Fat); 16g Carb.; 0mg Chol; 409mg Sod.; 1g Fiber.