Miso Soup
  • 2 Tbsp canola or olive oil
  • 1 tsp fresh ginger root, minced
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 carrots, peeled and thinly sliced
  • 1 lb mushrooms, sliced
  • 3 cups coarsely chopped cabbage
  • 5 cups water
  • 4 tablespoons miso (yellow, red or brown)
  • 2 green onions, chopped (optional)
  • 1 teaspoon roasted sesame oil (optional)
  1. Heat oil in large pot. Wipe mushrooms clean with a damp paper towel, slice them and add them to the pot. Sauté over medium heat for about 5 minutes, then add ginger, garlic and onion. Cook for another 5 minutes and then add carrots and cabbage. Stir well.
  2. Add water, bring to a boil over high heat, then lower heat and simmer covered until 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. (Miso should never be boiled.)
  4. Serve in bowls with chopped raw green onions and a few drops of roasted sesame oil.
Recipe by forkbelly.com at http://forkbelly.com/miso-soup/