Garlic & Ginger Miso Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp Hacho Miso Paste 1 tbsp Sesame Oil 2 cups Red Onion 2 tbsp Ginger, finely chopped4 cloves Garlic, finely chopped6 cups Broth, low-sodium 5 cups Bok Choy, trimmed and roughly chopped, chop leaves separately and set aside10 oz Carrots, shredded 2 tbsp Vinegar - Natural Rice Vinegar 8 stalks Green Onion, sliced thin
Heat oil in a large pot over medium heat. Add onion, ginger, and garlic and cook until onions are translucent, about 5 minutes. Add broth, bok choy, carrots and bring to a boil. Reduce heat and simmer until vegetables are tender, 5-10 minutes more. Remove from heat. Add the bok choy leaves.
Ladle about 1 cup of the hot broth into a small bowl. Add miso and stir until dissolved, then transfer mixture back to pot and stir well. Stir in vinegar. Ladle into bowls and garnish with green onions.
Serving Size: Makes 8 - 1 cup servings
Ladle about 1 cup of the hot broth into a small bowl. Add miso and stir until dissolved, then transfer mixture back to pot and stir well. Stir in vinegar. Ladle into bowls and garnish with green onions.
Serving Size: Makes 8 - 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 71.0
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 563.8 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 2.4 g
- Protein: 4.3 g
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