Ginger Miso Winter Soup (Printable)

A warming broth with fresh ginger and miso, featuring winter vegetables and umami-rich flavor.

# 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 - 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 infuse flavors.
03 - Add napa cabbage, carrot, and shiitake mushrooms. Simmer for 5-7 minutes until vegetables are tender.
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 - Add tofu and cooked noodles if using. Let 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 Suggestions:

01 -
  • The broth comes together in under 30 minutes but tastes like it simmered all day
  • Its incredibly forgiving, you can swap vegetables based on whats wilting in your crisper drawer
  • Something about ginger and miso together just makes your body say thank you
02 -
  • Never boil miso paste directly, it kills the beneficial bacteria and can make the texture grainy
  • Always taste your broth after adding miso before reaching for any additional salt
  • The vegetables will continue cooking in the hot broth, so err on the side of slightly underdone
03 -
  • Double the ginger if you love that spicy bite, it mellows significantly in the broth
  • Keep your miso paste in the refrigerator and check the expiration, fermented products do eventually lose their vibrancy
  • If the soup tastes flat, a splash of rice vinegar or squeeze of lime often fixes it better than more salt
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