Ginger Miso Winter Soup (Printer-Friendly)

A light, warming broth with fresh ginger and miso, featuring winter vegetables and umami richness. Ready in 30 minutes.

# What You'll Need:

→ Broth Base

01 - 6 cups water or low-sodium vegetable broth
02 - 2 inch piece fresh ginger, thinly sliced
03 - 2 garlic cloves, thinly sliced
04 - 2 tablespoons white or yellow miso paste

→ Vegetables

05 - 1 cup napa cabbage, thinly sliced
06 - 1 medium carrot, julienned or thinly sliced
07 - 1 cup shiitake mushrooms, stemmed and sliced
08 - 2 scallions, sliced

→ Garnishes

09 - 1 tablespoon toasted sesame seeds
10 - 1 tablespoon fresh cilantro or parsley, chopped
11 - 1 teaspoon chili oil or dash of chili flakes

→ Optional Add-ins

12 - 7 ounces silken tofu, cubed
13 - 3.5 ounces soba or rice noodles, cooked per package instructions

# How To Make:

01 - In a large pot, bring water or vegetable broth to a gentle simmer.
02 - Add sliced ginger and garlic to the simmering broth. Simmer for 10 minutes to develop flavor.
03 - Add napa cabbage, carrot, and shiitake mushrooms. Simmer for 5 to 7 minutes until vegetables are tender.
04 - Remove pot from heat. Place miso paste in a small bowl, add a ladle of hot broth, and whisk until smooth. Stir the miso mixture into the soup. Do not boil after adding miso to preserve probiotics.
05 - Add tofu and cooked noodles if using. Let warm through for 2 minutes.
06 - Ladle soup into bowls. Top with scallions, toasted sesame seeds, herbs, and chili oil or flakes as desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together in under 30 minutes, which means you can have something restorative on the table without the fuss.
  • The combination of ginger and miso creates this warming, subtly spicy comfort that feels like a gentle hug from the inside.
  • You're getting probiotics and umami in one bowl, so it actually feels like you're doing something good for yourself while eating soup.
02 -
  • Never let miso paste boil after you've added it, because heat destroys the living cultures that make it so nutritionally valuable—that's the whole point of using it in the first place.
  • Taste the soup before finishing; depending on your broth's saltiness, you might need to adjust by adding a splash of tamari or a pinch more miso, so don't just follow the recipe blindly.
03 -
  • Keep your ginger slices thin and consistent so they infuse evenly without any tough, unyielding pieces lingering in your bowl.
  • Toast your own sesame seeds if you have time—they develop this nutty depth that pre-toasted ones sometimes miss, and it takes literally two minutes in a dry pan.
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