Miso-Onion Soup

  • Yield: 8 servings


1tablespoon pure olive oil
2large onions, cut into 1/4-inch-thick slices
3 garlic cloves, minced
1tablespoon tomato paste
2teaspoons flour
1/2cup dry red wine (optional)
3quarts canned vegetable broth or water or homemade stock
3 bay leaves
2tablespoons white or brown miso
1/2teaspoon fresh-ground black pepper


  1. Heat oil in a large nonreactive saucepan or stockpot over medium heat. Add onions and let cook, undisturbed, for 4 to 5 minutes or until onions begin turning a light brown.
  2. Then, stirring, cook the onions an additional 3 minutes or until rich golden brown. Add garlic and tomato paste; cook for 3 to 4 minutes or until tomato paste darkens. Add flour and mix to combine. Add wine and broth or water or stock. Using a wooden spoon, gently loosen the browned bits from the bottom of the pot and add the bay leaves. Bring soup to a boil over high heat and then reduce heat and simmer it for 30 to 45 minutes. Stir in miso and pepper. Makes 2 quarts.