Fennel-Ginger Miso Soup

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.

Yield: Makes about 2 quarts; 6 to 8 servings

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

Preparation

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. Stir often over medium-low heat until hot. Ladle into bowls, then add chives.

Nutritional Information

Calories:

62 (26% from fat)

Protein:

7.1g

Fat:

1.8g (sat 0.9)

Carbohydrate:

4.5g

Fiber:

1.1g

Sodium:

238mg

Cholesterol:

3.9mg

Eric Gower, Eric Gower, The Breakaway Japanese Kitchen: Inspired New Tastes, Sunset, APRIL 2005