Miso is a traditional fermented-soybean product used every day in Japanese cooking.
1. Heat the canola oil in a large pot.
2. Add the ginger and the onion; saute over medium heat for 5 minutes.
3. Add the carrots, celery, and cabbage. Stir well.
4. Add 5 cups water, bring rapidly to a boil, then lower heat and simmer, covered, until vegetables are just tender, about 10 minutes. Remove from heat.
5. Place the miso in a bowl, add a little of the broth, and stir well to a smooth cream. Add more broth to thin the mixture, then add it to the pot of soup. Let rest for a few minutes.
6. Serve in bowls with the raw scallions. You may wish to remove the ginger slices before serving, and you can add a few drops of the sesame oil to each if desired.
Source: 8 Weeks to Optimum Health
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