Ginger Miso Winter Soup (Printable View)

Light, restorative broth with fresh ginger, miso, and winter vegetables. Perfect for chilly days.

# 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 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.
02 - Add the sliced ginger and garlic. Simmer for 10 minutes to infuse the broth with aromatic flavors.
03 - Add the napa cabbage, carrot, and shiitake mushrooms. Simmer for 5 to 7 minutes until vegetables are tender.
04 - Remove the pot from the 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 probiotics.
05 - Add tofu and cooked noodles if using, and let them warm through for 2 minutes.
06 - Ladle soup into bowls. Top with scallions, toasted sesame seeds, herbs, and chili oil or flakes as desired. Serve immediately.

# Expert Advice:

01 -
  • It's ready in 30 minutes flat, yet tastes like you've been simmering something for hours.
  • The ginger-miso combination hits a flavor note that's both comforting and sophisticated, never boring.
  • Every bowl feels intentional and healing without requiring any special equipment or advanced skills.
02 -
  • Never let miso boil; add it only after the pot comes off the heat, or you'll destroy the living probiotics that make this broth genuinely nourishing.
  • Slicing your ginger and garlic thin is not just for looks—thinner pieces infuse faster and more evenly, giving you a cleaner flavor instead of harsh pockets.
03 -
  • Toast your sesame seeds in a dry pan just before serving—30 to 45 seconds on medium heat—and you'll unlock a nuttiness that makes them taste like they're from a completely different ingredient.
  • If your miso paste has been sitting in the fridge for months, taste it first; older miso can shift toward saltiness, so you might want to use slightly less.
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