Miso Soup With Cabbage And Root Vegetables
|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)|
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.