stunning, simple meals as always. your meals remain my favorite. thanks, heidi. :)

You know, I've always wanted to try lemongrass and I think this is the recipe that will make me do it! And that's probably the prettiest use of a poached egg I've ever seen - it looks positively peaceful! (And scrumptious!)

Hi! I LOVE the bowls that you so often use in your soup posts. Can you point me in the direction of where they came? Thank you!!

Miso and lemongrass, what an awesome pairing! Trying it soon! I very often make my own broth using kitchen scraps so the flavour changes everytime depending on what I have on hand : oignon peels, leek top, carrot peels, fennel, garlic, parsley stalks, ginger peels, parsnip peels, celeriac etc. Sometimes I'll add a dry shiitake too. To boost the flavours, I stard by sauteing my vegetables scraps in a good olive oil before adding the water. I think that seaweed can also make a great addition.

Hi, this looks so delicious! I was wondering where the bowls are from? They are beautiful!

This broth sounds so elegant! I can't wait to try it. I love making Asian broths. I often include Kaffir limes leaves - they add a lovely deep citrus note.

This broth sounds delightful - and is so pretty! Love this recipe :)

This looks lovely. What are the flowery greens in the bowl in the pictures?

Heidi - this looks perfect - and I have all the ingredients for it, so will be making tomorrow for dinner! Thanks so much! As for broths, I make a lot of my own vegetable broths with whatever I have in stock. I do love a good mushroom broth because it has so much flavor. And these days, I have quite a bit of corn stock on hand - I save the cobs and make stock with that and maybe an herb or two I have on hand. I've made lemon verbena corn broth last year - it was amazing. This year, there's more corn/tarragon happening. I take the herbs, drop them into the made broth that's hot and is off heat. Wrap the stop with plastic wrap and let the whole thing infuse before I pull the herbs out. It's a trick I learned from Marc Forgione while working on a book with him - and it's a gentler way of extracting flavor.

I love the simple flavour combinations. I like to make my own broth and vegetable stock, to either use as a base for soups (blended with vegetables) or alone with soba noodles - my favourite is with shiitake mushrooms and ginger, as it gives a rich flavour.

Heidi, those bowls are absolutely stunning. Can I ask where you got them from?!

This looks and sounds so wonderfully refreshing in a nice warm, comforting way, and I can only imagine the clean flavours in it is so good! :D I myself usually makesstews or soups, but I don't mind the occasional broth, especially as a starter and especially if it's miso! x

I love brothy soups in the summer also, particularly when the broth comes together quickly. Lemongrass with ginger is a great idea. I'll try that next. I have been making miso soup broths based on traditional Japanese hot pot ingredients. I put burdock root in the broth, and thinly sliced Hakurei or Tokyo Cross turnips, along with their greens. It's a great way to use up greens, such as mizuna, spinach, or kale in addition to the turnip greens. With carrots, several mushroom varieties, green onions and silken tofu, I could eat this every day with soba or brown rice. I add some splashes of sake and mirin. This seems to help meld and soften the flavors a bit. I experiment with different misos, such as chickpea or mellow white, adding this after the broth has cooked the vegetables. I call it "longevity soup" because it tastes so light and one feels healthy after eating it.

I make my broth in a traditional way and by this I mean the way my grandma taught me - carrots, celery, potatoes, parsley, leek, onion, garlic :)

I take care of seniors and some really enjoy soup. I'm a try making this.. i am sure they will enjoy it

Oops, that last comment was from me, Emmy. Darn trying to do things on my phone!

I aspire to make intentionally edited broths, and occasionally succeed when it's really easy to do as I go--like simmering corncobs for corn soup or pea pods for springy brothy soup. But mostly I throw choice scraps in the freezer as I'm cooking other things & then make veggie stock six quarts at a time like this: http://emmycooks.com/2012/04/07/how-to-make-homemade-organic-vegetable-broth-for-free/. Usually I think this generic approach is good enough, but your recipe here definitely sounds like one worth making in its own right. I hope we'll be hearing more about your dabbling in flavorful broths. :)

You've just reminded me of that bit in Honey From A Weed where she talks about thyme soup, which is just a broth of dried thyme poured over some sliced bread and olive oil (and sometimes an egg). Or similarly, a soup of crushed garlic, sage and olive oil, thickened with an egg yolk. Delicious and about as simple as it gets.

I am fan of dark miso compared to light. I have never tried it with lemon grass however it sounds delicious!

This looks delicious, Heidi! Love the simplicity (and quick-cooking factor) of your broth. My go-to soups start with the classic mirepoix, but I'll occasionally do something Japanese-inspired and begin with a basic kombu/bonito dashi. Now, I'm itching to try unusual combinations and cross-cuisine mash-ups like you've shown here!