French Miso Onion Soup

29 12 2010

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.

Here’s a pig I got for Christmas. He eats coins.

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.

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