Vegetarian Recipes - Miso Soup with Fennel Recipe

  
 

Miso Soup with Fennel Recipe

 

Ingredients

 

Serves 4-6

  • 14 oz/400 g fennel, thinly sliced

  • 2 leeks, sliced

  • 2 medium potatoes, peeled and cubed

  • 1 large carrot, peeled and cut into thin batons

  • 2 tbsp oil

  • 1-inch/3-cm piece ginger, peeled and finely sliced

  • 1 clove garlic, sliced

  • 1/2 fresh green chile pepper, seeded and finely chopped

  • 1 small fresh red chile pepper, seeded and chopped

  • 1 tsp fennel seeds

  • salt to taste

  • 1 1/2 quarts/1.5 liters water

  • 3 tbsp miso

  • 4 oz/125 g watercress, coarsely chopped

  • 2 tbsp lemon juice

  • 2 tbsp sugar

Method:

  1. Sauté the fennel, leeks, potatoes, and carrot in the oil in a large saucepan over low heat for 2 minutes.

  2. Add the ginger, garlic, chile peppers, and fennel seeds. Season with salt and sauté for 5 minutes.

  3. Pour in the water and bring to a boil. Add the miso and simmer over low heat for 15 minutes, or until the vegetables are tender.

  4. Add the watercress, lemon juice, and sugar and simmer for 3 minutes. Serve hot.