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)
Sesame oil (optional)
Heat canola oil in large pot. Add ginger and onion, thinly sliced. Sauté over medium heat for 5 minutes and add carrots, celery, and cabbage. Stir well.
Add water, bring rapidly to a boil, then lower heat and simmer covered till carrots are tender, about 10 minutes. Remove from heat.
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.
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.
6 g total fat (1 g sat)
0 mg cholesterol
13 g carbohydrate
3 g protein
3 g fiber
675 mg sodium