Dr. Weil'S Miso Soup - cooking recipe

Ingredients

2 teaspoons expeller-pressed canola oil
3 slices fresh gingerroot, thinly sliced
1 large onion, thinly sliced
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)
2 green onions, chopped
1 teaspoon toasted sesame oil

Preparation

Heat canola oil in large pot. Add ginger and onion. Saute over medium heat for 5 minutes and add carrots, celery and cabbage. Stir well.
Add water, bring to a boil over high heat, 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 broth from the soup, and stir into a smooth paste. Add more broth to thin the mixture, then add the miso to the soup. Let rest for a few minutes.
Serve in bowls with chopped raw scallions and a few drops of roasted sesame oil. You may wish to remove the sliced ginger before serving.