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Fennel-Ginger Miso Soup

Angela Wyant
Total time 30 mins
Yield Makes about 2 quarts; 6 to 8 servings
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.


  • 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

Nutrition 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

How to Make It

  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.

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