Ingredients
1 head of celery (thin Asian julienne)
6 white onions (thin crescent sliced)
2 bunches of green onions (1 in. flutes)
2 cups shredded carrots
½ cup minced garlic
½ lb. shitake mushrooms (stem removed and sliced thin)
6 stalks of lemon grass (split at the end but left whole)
1 head of cabbage (cut into ¾ in squares)
2 13oz. Containers of “mellow red miso paste”
1 cup ginger juice
1 cup tamari
4 gallons of water
2-3 oz. sesame oil
Preparation
Sauté first 7 ingredients in sesame oil until translucent. Add remaining ingredients and bring just to a boil. Let lemongrass steep in soup for at least 1 hour and remove before storing.
