Categories: Homemade Soups

Ingredients

• 2 teaspoons canola oil
• 3 slices fresh gingeroot
• 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. 1) Heat the canola oil in a large pot.

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

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

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

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

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

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