Cook the Book: Miso Soup with Fennel and Ginger

Today's recipe from The Breakaway Cook is an adaptation of Japanese miso soup. Instead of using the traditional seaweed-bonito broth known as dashi, author Eric Gower replaces it with something that's probably a little more familiar to Western cooks—chicken stock. Gower recommends using a combo of red miso and white miso but says that yellow miso works just fine (and is more readily available in most supermarkets). Itadakimasu!

Cook the Book: Miso Soup with Fennel and Ginger

About This Recipe

This recipe appears in: 54 Miso Soup Variations In Season: Fennel


  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 fennel bulb. trimmed, cored, and roughly chopped 1 red onion, minced
  • 3 heaping tablespoons minced peeled fresh ginger
  • 1 quart chicken stock
  • 2 heaping tablespoons white miso
  • 1 heaping tablespoon red miso
  • A few tablespoons cubed soft tofu (optional)
  • Sprinkling of minced fresh chives (optional)


  1. 1

    Melt the butter with the olive oil in a skillet over medium-low heat, add the fennel, red onion, and ginger; sauté until soft, about 15 minutes. Meanwhile, bring the stock to a boil in a small soup pot over high heat. Reduce heat to simmer gently, add the onion mixture, and simmer for about 20 minutes.

  2. 2

    Strain and discard all solids, add the miso, and turn off heat. Stir until miso is fully dissolved. Add the tofu and chives, if desired.

  3. 3

    Photograph courtesy of William Morrow


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