Miso-Onion Soup

  • Yield 8 servings

The fermented paste miso is usually made from rice or soybeans. It’s a great flavoring agent for soup.


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



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