There are few ingredients in this soup yet its flavor is quite complex. The sole vegetable, the onion, is divided into three batches and cooked for varying periods of time—from 40 minutes to just under 2 hours. Each batch yields a distinct texture and flavor, and is well worth the time it takes to cook.
- 1 Tbs. plus 1 tsp. olive oil
- 2 1/2 lb. Spanish onions (4 large), halved and thinly sliced
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 6 cups low-sodium vegetable stock
- 1/2 cup uncooked white rice
- 1 bay leaf
- 1 Tbs. white miso
- 1 Tbs. dark miso
- 1 tsp. umeboshi vinegar
- Parsley sprigs for garnish
- In large pot, heat oil over medium-high heat. Add one-third of the onions, sprinkle with salt and pepper, and reduce heat to low. Cook, stirring occasionally, until caramelized and very tender, about 1 hour.
- Add another one-third of the onions and cook, stirring occasionally, 30 minutes.
- Add remaining onions along with stock, 1 cup cold water, rice and bay leaf; increase heat to high and bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, 40 minutes.
- Remove from heat and discard bay leaf. In small bowl, combine both misos and 1/2 cup hot soup; stir to dissolve. Stir miso mixture into soup in pot along with vinegar. Transfer to blender or food processor (in batches if necessary) and purée, or purée directly in pot with immersion blender. Let stand, covered, at least 30 minutes before adjusting seasonings. Rewarm over low heat. Ladle into bowls, garnish with parsley and serve.
- Serving Size: Serves 8
- Calories: 186
- Carbohydrate Content: 23 g
- Fat Content: 3 g
- Fiber Content: 3 g
- Protein Content: 5 g
- Sodium Content: 458 mg