Ginger Miso Winter Soup (Print Version)

Light, warming broth with fresh ginger, miso, and winter vegetables for a nourishing meal.

# 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 It:

01 - In a large pot, bring the water or vegetable broth to a gentle simmer. Add the sliced ginger and garlic, then simmer for 10 minutes to infuse the broth with aromatic flavor.
02 - Add the napa cabbage, carrot, and shiitake mushrooms to the simmering broth. Continue simmering for 5 to 7 minutes until the vegetables become tender.
03 - 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 boiling to preserve the probiotic cultures.
04 - If using tofu and cooked noodles, add them to the soup now and let them warm through for 2 minutes.
05 - Ladle the soup into bowls and top with sliced scallions, toasted sesame seeds, fresh herbs, and chili oil or flakes as desired. Serve immediately while hot.

# Top Tips:

01 -
  • It comes together in under 30 minutes, which means you can have something genuinely nourishing on the table faster than you'd expect.
  • The miso adds a salty, savory depth that makes your taste buds wake up, and that umami flavor lingers in the best way.
  • It's forgiving enough for beginners but interesting enough that you'll find yourself tweaking it with your own preferred vegetables and extras.
02 -
  • Never boil the soup after adding miso—those beneficial probiotics will die if the temperature climbs too high, and you'll lose the whole reason to use miso in the first place.
  • Whisking the miso in a separate bowl first ensures it dissolves smoothly instead of clumping up and turning grainy when it hits the hot broth.
03 -
  • Toast your sesame seeds yourself in a dry pan for just 30 seconds—that small step transforms them from mild to nutty and makes people actually notice them in the bowl.
  • Prepare your vegetables before you start cooking so you're not scrambling with a knife while your broth sits, and the whole experience feels calm and intentional rather than rushed.
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