We are fortunate to have famed Chef Nobu Matsuhisa’s fragrant and light chicken broth in our recipe basics. We carefully crafted this year-round dish that keeps the flavors of chicken and lemongrass right up front, but turned it into a soul warming, soothing all-in-one that is great for weeknights. We’ve given suggested specific alternatives for the garnishes, so it can meet many dietary needs and still keep the essence of this dish.
- 6 cups Chef Nobu’s chicken stock (2 recipes) or mild, low-sodium chicken broth
- 3 tablespoons white miso paste
- 1 lemongrass length, 2 inches long, white only, outer layers removed, lightly smashed
- 3 tablespoons low-sodium soy sauce (gluten-free is just fine, but omit any extra salt)
- 1 cup fresh baby corn, cut into 1-inch pieces
- 1 cup firm or extra-firm tofu, drained and pressed, cut into 1-inch cubes
- 1 cup fresh snow peas, strings removed, cut into 1-inch pieces
- ½ cup shiitake or button mushrooms, sliced very thinly (optional)
- 1⅔ cup uncooked thin cellophane noodles
- In a small stockpot, warm the stock over moderate heat, covered, until thoroughly heated through. Stir in the white miso paste and mix until thoroughly dissolved.
- Add the lemongrass and soy sauce and mix well. Taste for salt and pepper and add as you like.
- Uncover and allow the mixture to come to a gentle boil. Remove and discard the lemongrass. Reduce the heat moderately low and add the corn, tofu, snow peas, and mushrooms.
- Add the cellophane noodles and cook according to the package directions, 5 to 6 minutes.
- Serve immediately.