Ginger Miso Winter Soup (Printable version)

Light, restorative broth with fresh ginger, miso, and winter vegetables for chilly days.

# Needed ingredients:

→ Broth Base

01 - 6 cups water or low-sodium vegetable broth
02 - 2 inches 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 it:

01 - In a large pot, bring water or vegetable broth to a gentle simmer over medium heat.
02 - Add sliced ginger and garlic to the simmering broth. Simmer for 10 minutes to infuse flavors.
03 - Add napa cabbage, carrot, and shiitake mushrooms to the broth. Simmer for 5 to 7 minutes until vegetables are tender.
04 - Remove pot from heat. Place miso paste in a small bowl and add one ladle of hot broth. Whisk until smooth and fully dissolved. Stir the miso mixture into the soup. Do not boil after adding miso to preserve probiotic cultures.
05 - If using tofu and noodles, add them to the soup and let them warm through for 2 minutes.
06 - Ladle soup into bowls and top with scallions, toasted sesame seeds, fresh herbs, and chili oil or flakes as desired. Serve immediately while hot.

# Expert advice:

01 -
  • It's ready in 30 minutes, so even on the busiest evenings you can have something genuinely nourishing on the table.
  • The miso paste delivers such deep umami flavor that you'd swear this soup has been simmering for hours.
  • It's naturally vegetarian and dairy-free, but feels so satisfying that no one will notice what's missing.
  • Ginger does something special for your body on cold days that no amount of tea can replicate.
02 -
  • Never, ever boil the miso after you've added it—heat destroys those probiotic cultures that make this soup so restorative, and you'll lose something essential to the whole point of the dish.
  • Slicing your ginger thin instead of chunking it changes everything; thin slices release their flavor gently and evenly instead of creating hot pockets of intensity.
  • If your miso paste is lumpy in the bowl, keep whisking—patience with this step is what separates a smooth, silky soup from one with grainy texture.
03 -
  • Make the ginger and garlic-infused broth ahead of time—strain it if you prefer a clear soup, or keep the solids in for more texture and flavor.
  • Miso paste oxidizes once exposed to air, so keep your container sealed and use it within a month of opening for the best probiotic benefit.
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