Miso Soup

Name: Miso Soup
Ingredients: 2 teaspoons canola oil; 3 slices fresh ginger root; 1 large onion; 2 carrots, peeled and thinly sliced; 2 stalks celery, thinly sliced; 4 cups coarsely chopped cabbage; 5 cups water; 4 tablespoons miso (dark or light, available at natural-food stores); Scallions Sesame oil (optional)

9 ingredients

1 steps

Ingredients

2 teaspoons canola oil
3 slices fresh ginger root
1 large onion
2 carrots, peeled and thinly sliced
2 stalks celery, thinly sliced
4 cups coarsely chopped cabbage
5 cups water
4 tablespoons miso (dark or light, available at natural-food stores)
Scallions Sesame oil (optional)

Directions

1

{"0":"1. Heat canola oil in large pot. Add ginger and onion, thinly sliced. Saute over medium heat for 5 minutes and add carrots, celery, and cabbage. Stir well.","2":"2. Add water, bring rapidly to a boil, then lower heat and simmer covered till carrots are tender, about 10 minutes. Remove from heat.","4":"3. Place miso in a bowl, add a little of the vegetable broth, and stir well into a smooth paste. Add more broth to thin the mixture, then add to the pot of soup. Let rest for a few minutes.","6":"4. Serve in bowls with chopped raw scallions. You may wish to remove the sliced ginger before serving, and you can add a few drops of roasted (dark) sesame oil to each bowl, if desired, for a smoother nutty flavor."}