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Miso Soup With Cabbage And Root Vegetables

Healthy.Eater's picture
Ingredients
  Vegetable oil 2 Teaspoon
  Yellow onion 1 Medium, finely chopped to make 1 cup
  Stalk celery 1 Small, finely chopped to make 1/3 cup
  Garlic 2 Clove (10 gm), minced
  Minced fresh ginger 2 Teaspoon
  Carrot 1 Large, peeled and thinly sliced to make 3/4 cup
  Parsnip 1 Large, peeled and thinly sliced to make 3/4 cup
  Turnips 8 Ounce, peeled and cut into 1/2-inch cubes (3 In Number)
  Savoy cabbage 5 Ounce, chopped (1 1/2 Cup)
  Chicken stock/Vegetable stock / low-sodium chicken broth 6 Cup (96 tbs)
  Miso paste 1 Tablespoon (Soybean Paste)
  Salt 1⁄4 Teaspoon (Or To Taste)
  Red pepper flakes 1⁄8 Teaspoon
  Minced fresh cilantro/Parsley 2 Tablespoon (For Garnish)
Directions

In a large saucepan, heat the oil over moderate heat.
Add the onion, celery, garlic, and ginger and saute for 5 minutes, stirring occasionally.
Add the carrot, parsnip, turnips, cabbage, stock, miso, salt, and pepper flakes.
Bring the liquid to a boil, stirring to dissolve the miso.
Lower the heat, cover, and simmer for 20 to 25 minutes or until the vegetables are tender.
Garnish with the cilantro if desired.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy

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