Fennel-Ginger Miso Soup

Fennel-Ginger Miso Soup
Photo by Angela Wyant


  • 1 ½ cups chopped fresh fennel
  • 1 tablespoon butter
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons thinly sliced fresh chives
  • 1 cup chopped red onion
  • 6 cups fat-skimmed chicken broth
  • 1 tablespoon each white and red miso paste (see notes)

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. ...

View full recipe at My Recipes


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