Its been pretty icky out. Though the sun was shining today, the wind was whipping and everything is coated in scary scary ice. So I stayed in and made soup. A really cool Japanese/French fusion soup. No butter, no chicken stock, add some miso; this soup is like a warming winter detox. I need to incorporate more miso into my life. It’s so good for you. Too good for you.
French Miso Onion Soup
Adapted from Tofu & Soyfoods Cookery
2 tbs. sesame oil
8 onions, thinly sliced
4 cups vegetable stock
2 tbs. red miso (or any sort of dark miso)
2 tbs. light/white miso
1/2 cup warm water or veggie stock
Heat the sesame oil in a large stockpot. Add the onions and cook slowly for 1 hour, stirring often.
Add the 4 cups vegetable stock and bring to a boil. Simmer for 5 minutes.
Dissolve the miso in the 1/2 cup warm water/stock. Bring the heat down on the soup. Stir the miso into the soup and cook for 5 more minutes. Don’t let it boil! The micro-organisms in miso are killed from over-cooking. Serve with croutons and (soy) Parmesan cheese melted on top.