Fennel-Ginger Miso Soup

D made this in the time it took me to come home from work (about 1 hour), but it probably was less time. It didn't look like the picture...it was lighter which was interesting since we only have red miso.
I really liked the taste. We are both having sinus issues, so D thought it would be better with chili garlic sauce. Also he used reduced fat low fat chicken broth, since he assumed it was a CL recipe.

Will make again. We only got 4 servings. I'll have to run it through the WeWa builder to see the points.

We are going to have it as a side tonight with Miso Tuna (yes, we are looking for ways to use up the miso). Now that I think about it we are having with Tuna "London Broil" with wasabi (to be posted).

Fennel-Ginger Miso Soup
Notes: Red miso paste is much darker in color and heartier in flavor than the more familiar white variety. Look for it in natural-foods stores; if you can't find it, use all white miso instead. PREP AND COOK TIME: About 30 minutes.

1 tablespoon butter
1 1/2 cups chopped fresh fennel
1 cup chopped red onion
2 tablespoons minced fresh ginger
6 cups fat-skimmed chicken broth
1 tablespoon each white and red miso paste (see notes)
2 tablespoons thinly sliced fresh chives

1. In a 4- to 5-quart pan over medium heat, melt butter. Add fennel, onion, and ginger. Stir often until fennel is tender when pierced, 8 to 10 minutes. Add 2 cups broth.

2. Pour mixture into a blender and add miso. Whirl until as smooth as you like. Return to pan and add remaining 4 cups broth. Stir often over medium-low heat until hot. Ladle into bowls, then add chives.

Yield: Makes about 2 quarts; 6 to 8 servings

CALORIES 62 (26% from fat); FAT 1.8g (sat 0.9g); CHOLESTEROL 3.9mg; CARBOHYDRATE 4.5g; SODIUM 238mg; PROTEIN 7.1g; FIBER 1.1g

Sunset, APRIL 2005