Miso Soup with Garlic and Ginger
4

Serves 8

Miso, typically made from fermented soybeans, is a powerful flavoring in soups. Its rich, salty flavor is highlighted best in miso soup, this hearty version of which is made with a generous amount of ginger and garlic.

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    Ingredients: 
    • 1 tablespoon unrefined sesame oil
    • 1 yellow onion, chopped
    • 2 tablespoons finely chopped ginger
    • 1 tablespoon finely chopped garlic
    • 6 cups vegetable broth or water
    • 2 baby bok choy, trimmed and roughly chopped
    • 1/2 pound carrots, thinly sliced
    • 1 (8 ounce) package baked tofu, preferably Asian- flavored, thinly sliced
    • 2 tablespoons red miso
    • 2 tablespoons rice vinegar
    • 1/4 cup thinly sliced green onions
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    Method: 

    Heat oil in a large pot over medium heat. Add yellow onion, ginger and garlic and cook until onions are translucent, about 5 minutes. Add broth, bok choy, carrots and tofu and bring to a boil. Reduce heat and simmer until vegetables are tender, 5 to 10 minutes more. Remove soup from heat.

    Ladle about 1 cup of the hot broth into a small bowl. Add miso and stir until dissolved, then transfer mixture back to pot and stir well. Stir in vinegar, ladle soup into bowls and garnish with green onions.

    Nutritional Info: 
    Per Serving:120 calories (45 from fat), 5g total fat, 1g saturated fat, 0mg cholesterol, 800mg sodium, 9g carbohydrate (2g dietary fiber, 3g sugar), 8g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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