Ginger Miso Winter Soup (Printable)

Light, nourishing broth with fresh ginger, miso, and winter vegetables for cold days.

# 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 - 200g silken tofu, cubed
13 - 100g soba or rice noodles, cooked per package instructions

# How-To:

01 - Bring water or vegetable broth to a gentle simmer in a large pot over medium heat.
02 - Add sliced ginger and garlic to the simmering broth. Cook for 10 minutes to allow flavors to infuse.
03 - Add napa cabbage, carrot, and shiitake mushrooms. Simmer for 5-7 minutes until vegetables reach desired tenderness.
04 - Remove pot from heat. Transfer miso paste to a small bowl, add a ladleful of hot broth, and whisk until completely dissolved. Return mixture to soup, stirring gently to combine. Avoid boiling to preserve beneficial probiotics.
05 - If using tofu and cooked noodles, add to soup and let warm through for 2 minutes.
06 - Ladle soup into individual bowls. Garnish with scallions, toasted sesame seeds, fresh herbs, and chili oil or flakes as desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The ginger broth feels like a warm embrace for your insides without being heavy or rich
  • It comes together in under thirty minutes but tastes like it simmered all afternoon
  • You can use whatever vegetables are languishing in your fridge and it will still taste intentional
02 -
  • Never boil the soup after adding the miso or you will destroy the probiotics and the flavor will become harsh and bitter
  • The miso dissolves much better if you whisk it into a small amount of hot broth first before adding it to the main pot
  • Taste before adding any salt because the miso is already quite salty and you might not need anything else
03 -
  • Use a vegetable peeler to shave your carrots into ribbons instead of julienning them for a more elegant texture and faster cooking
  • Toast your sesame seeds in a dry pan for just a minute until fragrant before sprinkling them on top
  • If you want a richer broth add a tablespoon of coconut milk along with the miso it creates the most velvety texture
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