Ginger Miso Winter Soup (Print Version)

Light, nourishing broth with fresh ginger, miso, and winter vegetables for cozy 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 - 7 ounces silken tofu, cubed
13 - 3.5 ounces soba or rice noodles, cooked per package instructions

# Directions:

01 - In a large pot, bring the water or vegetable broth to a gentle simmer.
02 - Add the sliced ginger and garlic. Simmer for 10 minutes to infuse the broth with aromatic flavors.
03 - Add the napa cabbage, carrot, and shiitake mushrooms. Simmer for another 5 to 7 minutes until vegetables are tender.
04 - Remove the 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 without reboiling to preserve probiotic content.
05 - Add tofu and cooked noodles if using. Allow to warm through for 2 minutes.
06 - Ladle soup into bowls. Top with scallions, toasted sesame seeds, fresh herbs, and chili oil or flakes as desired. Serve immediately.

# Expert Tips:

01 -
  • It takes barely thirty minutes but tastes like you've been tending it all afternoon.
  • The miso adds this umami depth that makes you crave another bowl before you've finished the first.
  • You can throw in whatever vegetables you have on hand and it somehow always works beautifully.
02 -
  • Never boil the broth after adding miso—high heat destroys the living probiotics that make this soup so restorative, and it also turns the flavor slightly bitter.
  • Dissolving the miso in a separate bowl of hot broth before adding it to the pot is the secret that separates a silky soup from one with frustrating little miso lumps floating around.
03 -
  • Keep your miso paste in the coldest part of your refrigerator and buy it in quantities you'll actually use within a few months—fresh miso tastes noticeably brighter than old miso.
  • If you find your broth tastes flat even after adding miso, a single squeeze of fresh lemon juice or a teaspoon of rice vinegar can bring everything into focus without tasting sour.
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