Miso Soup With Cabbage And Root Vegetables Recipe
This Miso Soup With Cabbage And Root Vegetables recipe has got everything to 'wow' you! No other ingredient will make Miso Soup With Cabbage And Root Vegetables taste so yummy than Vegetable. I never fail to eat Appetizer while dining out and this is the most common dish that I order. Whenever you try out this Miso Soup With Cabbage And Root Vegetables, don't forget to let me know your experience while preparing and eating it .
Ingredients
2 teaspoons vegetable oil
1 medium-size yellow onion, finely chopped (1 cup)
1 small stalk celery, finely chopped (1/3 cup)
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 large carrot, peeled and thinly sliced (3/4 cup)
1 large parsnip, peeled and thinly sliced (3/4 cup)
3 turnips (8 ounces), peeled and cut into 1/2-inch cubes
1 1/2 cups coarsely chopped savoy cabbage(5 ounces)
6 cups Chicken Stock or Vegetable Stock or low-sodium chicken broth
1 tablespoon miso (soybean paste)
1/4 teaspoon salt, or to taste
1/8 teaspoon red pepper flakes
2 tablespoons minced fresh cilantro (coriander) or parsley (optional garnish)
Directions
In a large saucepan, heat the oil over moderate heat.
Add the onion, celery, garlic, and ginger and saute for 5 minutes, stirring occasionally.
Add the carrot, parsnip, turnips, cabbage, stock, miso, salt, and pepper flakes.
Bring the liquid to a boil, stirring to dissolve the miso.
Lower the heat, cover, and simmer for 20 to 25 minutes or until the vegetables are tender.
Garnish with the cilantro if desired.
Add the onion, celery, garlic, and ginger and saute for 5 minutes, stirring occasionally.
Add the carrot, parsnip, turnips, cabbage, stock, miso, salt, and pepper flakes.
Bring the liquid to a boil, stirring to dissolve the miso.
Lower the heat, cover, and simmer for 20 to 25 minutes or until the vegetables are tender.
Garnish with the cilantro if desired.
