Easy Miso Soup

Miso is a traditional fermented-soybean product used every day in Japanese cooking.

Ingredients

2 teaspoons canola oil

3 slices fresh gingerroot

1 large onion, thinly sliced

2 carrots, thinly sliced

2 stalks celery, thinly sliced

4 cups coarsely chopped cabbage

4 tablespoons miso

2 scallions, very thinly sliced

dark-roasted sesame oil to taste

Directions:

1. Heat the canola oil in a large pot.

2. Add the ginger and the onion; saute over medium heat for 5 minutes.

3. Add the carrots, celery, and cabbage. Stir well.

4. Add 5 cups water, bring rapidly to a boil, then lower heat and simmer, covered, until vegetables are just tender, about 10 minutes. Remove from heat.

5. Place the miso in a bowl, add a little of the broth, and stir well to a smooth cream. Add more broth to thin the mixture, then add it to the pot of soup. Let rest for a few minutes.

6. Serve in bowls with the raw scallions. You may wish to remove the ginger slices before serving, and you can add a few drops of the sesame oil to each if desired.

Source: 8 Weeks to Optimum Health

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