Angela Wyant Photo by: Angela Wyant

Fennel-Ginger Miso Soup

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.

Sunset APRIL 2005

  • Yield: Makes about 2 quarts; 6 to 8 servings
  • Total: 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


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.

Nutritional Information

Amount per serving
  • Calories: 62
  • Calories from fat: 26%
  • Protein: 7.1g
  • Fat: 1.8g
  • Saturated fat: 0.9g
  • Carbohydrate: 4.5g
  • Fiber: 1.1g
  • Sodium: 238mg
  • Cholesterol: 3.9mg

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Fennel-Ginger Miso Soup Recipe