Miso Soup Recipe

Ingredients

Ingredients

2 teaspoons expeller-pressed canola oil

3 slices fresh ginger root, thinly sliced

1 large onion, thinly sliced

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)

2 green onions, chopped

1 teaspoon roasted sesame oil

Preparation

Instructions

1. Heat canola oil in large pot. Add ginger and onion. Sauté over medium heat for 5 minutes and add carrots, celery and cabbage. Stir well.

2. Add water, bring to a boil over high heat, then lower heat and simmer covered till carrots are tender, about 10 minutes. Remove from heat.

3. Place miso in a bowl, add a little of the broth from the soup, and stir into a smooth paste. Add more broth to thin the mixture, then add the miso to the soup. Let rest for a few minutes.

4. Serve in bowls with chopped raw scallions and a few drops of roasted sesame oil. You may wish to remove the sliced ginger before serving.