Miso and Gorgonzola Soup

May 29, 2023May 29, 20230 14

Miso and Gorgonzola soup for a creamy and flavorful meal

by The Chefin Soup

Prep

15 min

Cook

20 min

Ready In

35 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

4-6

Calories

435

Sugar

Fat

37g

This Miso and Gorgonzola Soup is a delicious and unique twist on traditional soup recipes. The creamy, cheesy texture is complemented by the sweet and savory flavors of the leeks and miso. This soup is perfect for a quick and easy weeknight meal, or as an impressive appetizer for a dinner party. It can be easily customized to fit dietary restrictions, and is sure to be a hit with people of all taste preferences.

Instructions

1.	Begin by washing and chopping the leeks.
2.	In a large pot or Dutch oven, melt the butter and oil over medium-high heat.
3.	Add the leeks to the pot and sauté for 5-7 minutes, until soft and slightly browned.
4.	Add the water to the pot and bring to a boil.
5.	Reduce the heat to low and add the miso to the pot, whisking until dissolved.
6.	Crumble the gorgonzola into the pot and stir until melted and well combined.
7.	If desired, add the mirin and soft tofu to the pot and stir until heated through.
8.	Serve the soup hot and enjoy!

PROS

This soup is incredibly creamy and flavorful, with a unique combination of sweet and savory flavors.

It can be easily modified to be vegan or gluten-free.

Miso has been linked to aiding in digestion and reducing inflammation in the body.

CONS

This soup is high in fat and calories due to the cheese and butter content, and should be enjoyed in moderation as part of a balanced diet.

It may not be suitable for those with lactose intolerances or sensitivities.

HEALTH & BENEFITS

Miso is a fermented food that contains probiotics, which can promote a healthy gut and immune system.
Gorgonzola cheese is a good source of calcium and protein, and may also have antibacterial properties.

	2 small leeks or 1 large leek
	3 tablespoons butter
	1 tablespoon oil
	5 cups water
	4 -5 tablespoons miso ( fresh or from miso soup mix )
	1/2 - 2/3 lb sweet gorgonzola , rind removed
	1/3 cup mirin ( optional )
	1/4 lb soft tofu ( optional )