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Miso Soup with Garlic and Ginger

Serves 8
Time 25 min
Miso, typically made from fermented soybeans, is a powerful flavoring in soups. Its rich, salty flavor is highlighted best in miso soup, this hearty version of which is made with a generous amount of ginger and garlic.
Ingredients
  • 1 tablespoon sesame oil
  • 1 yellow onion, chopped
  • 2 tablespoons finely chopped ginger
  • 2 cloves garlic, finely chopped
  • 6 cups vegetable broth or water
  • 2 baby bok choy, trimmed and roughly chopped
  • 1/2 pound carrots, thinly sliced
  • 1 (8.0-ounce) package baked tofu, preferably Asian-flavored, thinly sliced
  • 2 tablespoons red miso paste
  • 2 tablespoons rice vinegar
  • 2 green onions, thinly sliced
Method

Heat oil in a large pot over medium heat.

 Add yellow onion, ginger and garlic and cook until onions are translucent, about 5 minutes. 

Add broth, bok choy, carrots and tofu and bring to a boil. 

Reduce heat and simmer until vegetables are tender, 5 to 10 minutes more. Remove soup from heat.

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 soup into bowls and garnish with green onions.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 tablespoon sesame oil
  • 1 yellow onion, chopped
  • 2 tablespoons finely chopped ginger
  • 2 cloves garlic, finely chopped
  • 6 cups vegetable broth or water
  • 2 baby bok choy, trimmed and roughly chopped
  • 1/2 pound carrots, thinly sliced
  • 1 (8.0-ounce) package baked tofu, preferably Asian-flavored, thinly sliced
  • 2 tablespoons red miso paste
  • 2 tablespoons rice vinegar
  • 2 green onions, thinly sliced