In hot soup pot, combine onions, carrot, celery and saute. Add 1/2 the stock and cook until it evaporates. Add the remaining stock, corn and lemongrass and kaffir lime leaves. Lower the heat and simmer for 1/2 hour. Ad the ginger and whisk in the miso. I usually puree about 1/2 this mixture in the blender and then add it back in. Turn off the soup, add the lime juice and salt and pepper to taste. Cilantro is a good garnish for this.

Millenium restaurant

Enough to get our 3-person family through a week of lunch soup

30

2 onions, julienned or chopped

1 carrot, diced

2 stalks celery, diced

8 cups veggie stock

6 pieces of fresh corn...cut the kernels off...should be about 4 cups

2 stalks fresh lemongrass, cut in half lengthwise

3 tablespoons minced fresh ginger

1/3 cup light miso

4 kaffir lime leaves

juice from 4-6 limes

salt and pepper