Directions
- 1Heat your oven to 240°C.
- 2Halve your onions lengthways, discard the papery skin, and trim any dry tops and base.
- 3Melt butter in a pan or bowl. Add miso paste and warm water, whisk until homogenous.
- 4Place onions cut-side down in a baking tray. Add sliced ginger and rice. Cover with foil. Bake for 35 mins.
- 5Remove foil, flip onions, baste, and bake for another 45-50 mins, basting every 10 mins.
- 6Transfer to a pot with vegetable stock, stir, and blitz. Add lime juice.
- 7Slice bread into cubes, toss with olive oil, and roast for 10 mins. Top with Gruyère and bake until melted.
- 8Serve soup with croutons, lime zest, and olive oil
Ingredients
- 1 Halved, with papery skin discarded, dry tops and base trimmed
- 1 piece thinly sliced
- 1 cubed
- 1 grated
Equipment
ovenlarge pan or heatproof bowlbaking traypotroasting tray
Tips
- oven-roasting the onions gives a deeper flavour
- basting the onions every 10 mins
- use a strong hand emulsifier for a smooth consistency
Related recipes
Pipikaula
Japanese · Soup
Crunchy Crab Rice Paper Snacks
Japanese · Soup
Ramen Balls
Japanese · Soup
Dietitian's Instant Ramen
Japanese · Soup
Viral Ramen Recipe
Japanese · Soup
Easy Crockpot Dinner
Japanese · Soup2h 15m
Honey Soy Chicken Bowl
Japanese · Soup15m
Miso Chicken Ramen
Japanese · Soup
Ramen Eggs
Japanese · Soup
Curry Udon
Japanese · Soup
20-minute ramen
Japanese · Soup20m
Coconut Chili Ramen with Crispy Pork
Japanese · Soup30m