Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.13 Kcal (1035 kJ) | ||
| Calories from fat | 113.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.57g | 19% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 629.31mg | 26% | |
| Potassium | 875.95mg | 19% | |
| Total Carbs | 29.78g | 10% | |
| Sugars | 7.65g | 31% | |
| Dietary Fiber | 8.28g | 33% | |
| Protein | 5.24g | 10% | |
| Vitamin C | 30.9mg | 52% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.5mg | 9% | |
| Calcium | 120.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 73.22 Kcal (307 kJ) | ||
| Calories from fat | 33.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.72g | 19% | |
|---|---|---|---|
| Cholesterol | 9.05mg | 10% | |
| Sodium | 186.46mg | 26% | |
| Potassium | 259.53mg | 19% | |
| Total Carbs | 8.82g | 10% | |
| Sugars | 2.27g | 31% | |
| Dietary Fiber | 2.45g | 33% | |
| Protein | 1.55g | 10% | |
| Vitamin C | 9.2mg | 52% | |
| Iron | 0.5mg | 9% | |
| Calcium | 35.7mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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