Ginger Miso Winter Soup (Printable)

A restorative broth with ginger, miso, and winter vegetables for chilly days.

# What You 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 oz silken tofu, cubed
13 - 3.5 oz 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. 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 - Add tofu and cooked noodles if using. Let warm through for 2 minutes.
06 - Ladle soup into serving bowls. Top with scallions, toasted sesame seeds, fresh herbs, and chili oil or flakes as desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The miso creates a velvety richness without any cream or dairy
  • It comes together in thirty minutes but tastes like it simmered all day
02 -
  • Never boil the soup after adding miso or you will destroy all those beneficial probiotics
  • Always dissolve miso in a small amount of broth first to prevent clumping
03 -
  • Slice your ginger against the grain to break down its fibrous texture
  • Buy miso paste from the refrigerated section rather than shelf-stable varieties
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