Miso Onion Soup
- 2 tablespoons light olive oil
- 6 medium white or red onions, quartered and thinly sliced
- 3 to 4 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 3 to 4 tablespoons miso (any variety) dissolved in 1/3 cup warm water, or to taste
- Salt and freshly ground pepper to taste
- Heat the oil in a soup pot.
- Add the onions and saute over medium-low heat until golden.
- Add the garlic and continue to saute slowly until the onions are lightly browned, stirring often, 15 to 20 minutes.
- Add 5 cups water and the ginger.
- Bring to a simmer.
- Cover and simmer gently for 15 minutes.
- Stir in the dissolved miso, remove from the heat, and season.
- Allow the soup to stand for 15 minutes, covered, and serve.
- Calories: 108
- Total Fat: 5g
- Protein: 7g
- Carbohydrate: 13g
- Cholesterol: 0mg
- Sodium: 465mg
light olive oil, white, garlic, ginger, warm water, salt
Taken from www.epicurious.com/recipes/food/views/miso-onion-soup-372718 (may not work)