Cook The Book: Miso Soup With Fennel And Ginger

1. 1

   Melt the butter with the olive oil in a skillet over medium-low heat, add the fennel, red onion, and ginger; saute until soft, about 15 minutes. Meanwhile, bring the stock to a boil in a small soup pot over high heat. Reduce heat to simmer gently, add the onion mixture, and simmer for about 20 minutes.

2. 2

   Strain and discard all solids, add the miso, and turn off heat. Stir until miso is fully dissolved. Add the tofu and chives, if desired.

3. 3

   Photograph courtesy of William Morrow

* Per serving · 4 servings · Values may vary.

No additional tips available.