Miso Soup with Fennel and Ginger Recipe | Cook the Book

Updated May 29, 2019

Today's recipe from The Breakaway Cook is an adaptation of Japanese miso soup. Instead of using the traditional seaweed-bonito broth known as dashi, author Eric Gower replaces it with something that's probably a little more familiar to Western cooks as chicken stock. Gower recommends using a combo of red miso and white miso but says that yellow miso works just fine (and is more readily available in most supermarkets). Itadakimasu!

Recipe Details

Miso Soup with Fennel and Ginger Recipe | Cook the Book

Prep 10 mins

Cook 25 mins

Total 35 mins

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Ingredients

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 fennel bulb. trimmed, cored, and roughly chopped 1 red onion, minced
3 tablespoons minced peeled fresh ginger
1 quart chicken stock
2 tablespoons white miso
1 heaping tablespoon red miso
A few tablespoons cubed soft tofu (optional)
1 tbsp chopped minced fresh chives (optional)

Directions

Melt the butter with the olive oil in a skillet over medium-low heat, add the fennel, red onion, and ginger; sauté until soft, about 15 minutes. Meanwhile, bring the stock to a boil in a small soup pot over high heat. Reduce heat to simmer gently, add the onion mixture, and simmer for about 20 minutes.
Strain and discard all solids, add the miso, and turn off heat. Stir until miso is fully dissolved. Add the tofu and chives, if desired.

Soups

Nutrition Facts (per serving)
813	Calories
51g	Fat
57g	Carbs
32g	Protein

Nutrition Facts
Amount per serving
Calories	813
% Daily Value*
Total Fat 51g	66%
Saturated Fat 20g	100%
Cholesterol 90mg	30%
Sodium 3336mg	145%
Total Carbohydrate 57g	21%
Dietary Fiber 6g	21%
Total Sugars 22g
Protein 32g
Vitamin C 13mg	67%
Calcium 111mg	9%
Iron 4mg	23%
Potassium 1568mg	33%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.