Dr. Weil's Miso Soup

Recipe by JackieOhNo
READY IN: 30mins


  • 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


  • Heat canola oil in large pot. Add ginger and onion. Sauté 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.