Ginger Miso Winter Soup (Printable)

Light, warming broth with fresh ginger and miso, perfect for chilly days. Packed with umami and winter vegetables.

# Components:

→ 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 oz silken tofu, cubed
13 - 3.5 oz soba or rice noodles, cooked per package instructions

# Directions:

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. Let cook for 10 minutes to allow flavors to infuse.
03 - Add napa cabbage, carrot, and shiitake mushrooms. Simmer for 5-7 minutes until vegetables are tender-crisp.
04 - Remove pot from heat. Whisk miso paste with a ladle of hot broth in a small bowl until smooth, then stir back into soup. Avoid boiling to preserve probiotic benefits.
05 - If using, add cubed tofu and cooked noodles. Let warm through for 2 minutes.
06 - Ladle hot soup into serving bowls. Top with scallions, toasted sesame seeds, fresh herbs, and chili oil or flakes as desired.

# Expert Advice:

01 -
  • It comes together in 30 minutes but tastes like it simmered all day
  • The ginger and miso combination creates this incredible warming effect that you can feel spread through your body
  • It's endlessly adaptable, so you can use whatever vegetables are languishing in your crisper drawer
02 -
  • Never boil miso, it destroys the beneficial enzymes and can make the texture grainy and unpleasant
  • The longer you let the ginger and garlic infuse the broth, the more medicinal and warming this soup becomes
  • This soup actually tastes better the next day as the flavors continue to meld together
03 -
  • Use a vegetable peeler to slice your ginger into thin ribbons instead of chopping it, which makes it easier to eat and extracts more flavor
  • Keep a small jar of prepared miso paste in your refrigerator during soup season, it'll last for months and makes this recipe almost instant
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