Fennel-Ginger Miso Soup

Angela Wyant
Notes: Red miso paste is much darker in color and heartier in flavor than the more familiar white variety. Look for it in natural-foods stores; if you can't find it, use all white miso instead. PREP AND COOK TIME: About 30 minutes.

Yield:

Makes about 2 quarts; 6 to 8 servings

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 62
Caloriesfromfat 26 %
Protein 7.1 g
Fat 1.8 g
Satfat 0.9 g
Carbohydrate 4.5 g
Fiber 1.1 g
Sodium 238 mg
Cholesterol 3.9 mg

Ingredients

1 tablespoon butter
1 1/2 cups chopped fresh fennel
1 cup chopped red onion
2 tablespoons minced fresh ginger
6 cups fat-skimmed chicken broth
1 tablespoon each white and red miso paste (see notes)
2 tablespoons thinly sliced fresh chives

Preparation

1. In a 4- to 5-quart pan over medium heat, melt butter. Add fennel, onion, and ginger. Stir often until fennel is tender when pierced, 8 to 10 minutes. Add 2 cups broth.

2. Pour mixture into a blender and add miso. Whirl until as smooth as you like. Return to pan and add remaining 4 cups broth. Stir often over medium-low heat until hot. Ladle into bowls, then add chives.

Note:

Eric Gower,

The Breakaway Japanese Kitchen: Inspired New Tastes

April 2005