Miso soup gets re-imagined by blogger Heidi Swanson, who adds earthy, brilliant yellow turmeric for additional flavor and color.
Slideshow: Healthy Soups
2 tablespoons extra-virgin olive oil
1 medium fennel bulb, trimmed and quartered
1 large carrot, chopped
1 small yellow onion, quartered
4 garlic cloves, halved
1 tablespoon whole black peppercorns
2 teaspoons ground turmeric
3 tablespoons white miso
6 ounces firm tofu, cubed
Minced chives, for garnish
How to Make It
In a large saucepan, heat the olive oil. Add the fennel, carrot, onion, garlic, peppercorns and turmeric and stir over moderate heat until evenly coated with oil. Add 6 cups of water and bring to a boil. Gently simmer until slightly reduced and the vegetables are soft, 15 to 20 minutes. Strain the soup into a large bowl; discard the solids.
Wipe out the saucepan and return the broth to it. Whisk the miso into the broth and cook over low heat, whisking, until hot. Season with salt. Stir in the tofu and simmer until the tofu is warm, about 2 minutes. Serve the soup garnished with chives.
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Review Body: Great recipe. Just don't add as much water as it says. Change it to 2-3 cups water instead of 6 if you want more flavor.
Review Rating: 4
Date Published: 2018-01-15
Author Name: Amy Wright Clemons
Review Body: This soup is delicious! I made one small change and used 4 cups of low sodium veggie broth and 2 cups of water instead of 6 cups of water mainly because the other reviewer said it was bland. It tastes healthy and light and was exactly what I wanted it to be. I will definitely make it again and again.