Fennel-Ginger Miso Soup
Angela Wyant
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.
How to Make It
Step 1
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
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.
Ingredients
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
Directions
Step 1
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
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.
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