Miso Soup

• 2 teaspoons canola oil
• 3 slices fresh ginger root
• 1 large onion
• 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)
• Scallions Sesame oil (optional)

1. 1. Heat canola oil in large pot. Add ginger and onion, thinly sliced. Saute over medium heat for 5 minutes and add carrots, celery, and cabbage. Stir well.
2. 2. Add water, bring rapidly to a boil, then lower heat and simmer covered till carrots are tender, about 10 minutes. Remove from heat.
3. 3. Place 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.
4. 4. Serve in bowls with chopped raw scallions. You may wish to remove the sliced ginger before serving, and you can add a few drops of roasted (dark) sesame oil to each bowl, if desired, for a smoother nutty flavor.

canola oil, ginger root, onion, carrots, stalks celery, cabbage, water, sesame oil

Taken from www.epicurious.com/recipes/member/views/miso-soup-1208127 (may not work)