Ingredients

2 teaspoons canola oil

3 slices fresh ginger root

1 large onion

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)

Scallions Sesame oil (optional)

Preparation

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

  2. Add water, bring rapidly to a boil, 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 vegetable broth, and stir well into a smooth paste. Add more broth to thin the mixture, then add to the pot of soup. Let rest for a few minutes.

  4. Serve in bowls with chopped raw scallions. You may wish to remove the sliced ginger before serving, and you can add a few drops of roasted (dark) sesame oil to each bowl, if desired, for a smoother nutty flavor.