Fennel-Ginger Miso Soup

Yields
Makes about 2 quarts; 6 to 8 servings

Total Time
30 mins

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.

Angela Wyant

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

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 62Calories from Fat 26

% Daily Value *
Total Fat 1.8g3%

Saturated Fat 0.9g5%
Cholesterol 3.9mg2%
Sodium 238mg10%
Total Carbohydrate 4.5g2%

Dietary Fiber 1.1g5%
Protein 7.1g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Fennel-Ginger Miso Soup