Dr. Weil'S Miso Soup

• 2 teaspoons expeller-pressed canola oil
• 3 slices fresh gingerroot, thinly sliced
• 1 large onion, thinly sliced
• 2 carrots, peeled and thinly sliced
• 2 stalks celery, thinly sliced
• 4 cups coarsely chopped cabbage
• 5 cups water
• 4 tablespoons miso (dark or light, available at natural-food stores)
• 2 green onions, chopped
• 1 teaspoon toasted sesame oil

1. Heat canola oil in large pot. Add ginger and onion. Saute over medium heat for 5 minutes and add carrots, celery and cabbage. Stir well.
2. Add water, bring to a boil over high heat, then lower heat and simmer covered till carrots are tender, about 10 minutes. Remove from heat.
3. Place miso in a bowl, add a little of the broth from the soup, and stir into a smooth paste. Add more broth to thin the mixture, then add the miso to the soup. Let rest for a few minutes.
4. Serve in bowls with chopped raw scallions and a few drops of roasted sesame oil. You may wish to remove the sliced ginger before serving.

expellerpressed, gingerroot, onion, carrots, stalks celery, cabbage, water, green onions, sesame oil

Taken from www.food.com/recipe/dr-weil-s-miso-soup-522831 (may not work)