Many moons ago, when my kids were younger, we had an Au Pair from Okinowa Japan for 8 wonderful weeks. Mayumi would make a different version of miso soup just about every day, each one was equally delicious. She taught me that miso soup is quick, easy, delicious and very versatile.

Miso paste for Miso soup

Miso paste is one of those ingredients that may cost a good bit of money but it goes a long long way.  I often use South River Miso brand because I like to support small regional businesses. They have quite a wide variety of misos and their website is a plethora of miso information and recipes. You’ll get quite an education in all things miso, check it out, click here: South River Miso

One of my favorite versions of miso soup is one I came up with on my own. This Miso Onion Soup is the perfect soup to make if you’ve got a cold or if everyone around you has one. My friend Randi swears by it whenever she starts coming down with a sore throat. The combination of ginger, garlic, onions and miso is a medicinal wonder drug. I use my food processor to slice all those onions without shedding a tear.  Enjoy.

SuRu’s Miso Onion Soup

2 tablespoons olive oil

6 medium white or red onions quartered and thinly sliced

6 cloves garlic

1 tablespoon grated fresh ginger

3 to 4 tablespoons miso ( any variety) dissolved in 1/3 cup water

Sea salt and fresh ground pepper

1. Heat the oil in a soup pot.  Add the onions and sauté over medium-low heat until golden.  Add the garlic and continue to sauté slowly until the onions are lightly browned, stirring often, 15 to 20 minutes.

2. Add 6 cups water and the ginger.  Bring to a simmer. Cover and simmer gently for 15 minutes.

3. Stir in dissolved miso, remove form the heat, and season.  Allow the soup to stand for 15 minutes, covered, and serve.