Fennel-Ginger Miso Soup
Photo by Angela Wyant
Ingredients
- 1 tablespoon butter
- 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
- 1 ½ cups chopped fresh fennel
- 1 cup chopped red onion
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. 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. ...
Related Articles
Best Wine Deals
-
$32.0034%off
Kay Brothers Shiraz Hillside 1999 -
$29.9920%off
Château Doisy-Daëne Sémillon-Sauvignon Blanc Blend Sauternes 2010
Community Activity
-
Sauvignon Blanc Tasted 6/2013Commented
03:16AM 6/19/13 -
Voss Estate Sauvignon Blanc (2012)Listed
03:11AM 6/19/13 -
Santa Barbara Winery Sauvignon Blanc Santa Ynez Valley (2011)Listed
03:05AM 6/19/13 -
Ruby Vine Pinot NoirScanned
02:20AM 6/19/13 -
Vicar 7th Generation CarmenereScanned
02:14AM 6/19/13 -
Oxidized wine.. ..Posted
02:06AM 6/19/13 -
Cr Cellars 'Fortissimo' California Grape Wine LReviewed
02:00AM 6/19/13 -
Impromptu Napa trip... Where to taste?Replied
01:58AM 6/19/13 -
Wine Online – Vinocopia WinesPosted
01:52AM 6/19/13 -
Bodegas Abanico Garnacha Blanca las Colinas del EbroScanned
01:23AM 6/19/13
Comments