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Ingredients
US|METRIC
2 SERVINGS
- 6 inches lemongrass (piece of, bashed up with the back of your knife)
- 1 celery stalk (sliced)
- 1 onion (quartered)
- 5 shiitake mushroom (stems, slice the caps for the soup)
- 4 inches ginger (piece of, sliced)
- 1 clove garlic (smashed)
- 1 chili (sliced in half)
- 5 sprigs thyme
- 1 handful cilantro stems (save the leaves)
- 1/4 cup tamari soy sauce
- 2 tsp. miso (add at the end of simmering time to preserve nutrients)
- 1 1/2 cups vegetables (finely sliced, per person, I used carrots, snow peas, broccoli stems and the shiitake caps)
- cilantro leaves
- sliced green onions
- sprouts (I had pea shoots)
- toasted sesame oil
- Sriracha
- lime wedges
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