Angela Wyant
Total Time
30 Mins
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.

How to Make It

Step 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.

Step 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.

The Breakaway Japanese Kitchen: Inspired New Tastes

Ratings & Reviews

bruppert's Review

October 05, 2013
Liked it after my changes. Used only four cups broth, added some fennel seeds during the grilling part and then toward the end, grated some carrots into the soup for sweetness.

GramercyGal's Review

September 10, 2009
I was really disappointed in this recipe. I thought it was extremely bland. I love the concept of it though. Maybe I'll try it again and double the veggies, spices, and miso to give it more flavor.