Miso Ginger Winter Soup (Printer View)

Light, warming soup with ginger, vegetables, and probiotic miso perfect for winter nourishment.

# What you'll need:

→ Broth

01 - 6 cups low-sodium vegetable broth
02 - 2 inches fresh ginger, peeled and thinly sliced
03 - 2 cloves garlic, thinly sliced
04 - 2 tablespoons white or yellow miso paste

→ Vegetables

05 - 1 cup shiitake mushrooms, thinly sliced
06 - 1 cup baby spinach or bok choy, roughly chopped
07 - 1 medium carrot, julienned or thinly sliced
08 - 2 green onions, sliced

→ Garnish

09 - 1 tablespoon toasted sesame seeds
10 - 1 tablespoon chopped fresh cilantro, optional
11 - 1 teaspoon chili oil or pinch of red pepper flakes, optional

# Method:

01 - In a large saucepan, bring the vegetable broth to a gentle simmer over medium heat.
02 - Add the sliced ginger and garlic. Simmer for 10 minutes to infuse the broth with flavor.
03 - Add the mushrooms and carrot. Cook for 5 minutes until just tender.
04 - Remove a ladleful of hot broth and whisk with the miso paste in a small bowl until smooth.
05 - Reduce the soup heat to low. Stir the miso mixture back into the pot without boiling to preserve probiotics.
06 - Add the spinach or bok choy and green onions. Stir until wilted, about 1 minute.
07 - Taste and adjust seasoning with additional miso or a splash of soy sauce if desired.
08 - Ladle into bowls and top with sesame seeds, cilantro, and chili oil or flakes if using.

# Expert Advice:

01 -
  • It comes together in thirty minutes flat, which means hot soup before your fingers get cold from chopping vegetables.
  • The ginger hits different when it's fresh and simmered into the broth—it wakes you up without any bitterness.
  • Miso adds this savory depth that makes people think you spent hours on this, when really you just knew a secret.
02 -
  • Never boil the soup after you've added miso—those probiotics are part of what makes this soup restorative, and high heat kills them dead.
  • Whisking miso with hot broth before adding it to the pot is the difference between silky soup and chunky disappointment.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds right before serving—the difference between tired and alive seeds is that thin line between raw and golden.
  • If you add silken tofu for protein, cube it gently and add it at the very end so it stays tender instead of turning rubbery from the heat.
Return