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In large pot, heat 2 teaspoons canola oil. Add 3 slices fresh ginger root and 1 large thinly sliced onion. Saute over medium heat for 5 minutes and add 2 carrots, peeled and thinly sliced, 2 stalks thinly sliced celery, and 4 cups coarsely chopped cabbage. Stir well. Add 5 cups water, bring rapidly to a boil, then lower heat and simmer covered till carrots are tender, about 10 minutes. Remove from heat. Place 4 tablespoons miso in a bowl, add a little of the vegetable broth, and stir well into a smooth paste. Add more broth to thin the mixture, then add to the pot of soup. Let rest for a few minutes. Serve in bowls with chopped raw scallions.
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Miso Soup July 19, 2007
