Ginger Miso Winter Soup (Print Version)

A light, warming broth featuring fresh ginger and miso, packed with umami flavor and winter vegetables. Ready in 30 minutes.

# What You Need:

→ Broth Base

01 - 6 cups water or low-sodium vegetable broth
02 - 2 inches 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:

01 - In a large pot, bring water or vegetable broth to a gentle simmer over medium heat.
02 - Add sliced ginger and garlic to the simmering broth. Continue simmering for 10 minutes to infuse flavors.
03 - Add napa cabbage, carrot, and shiitake mushrooms to the broth. Simmer for 5 to 7 minutes until vegetables are tender-crisp.
04 - Remove pot from heat. In a small bowl, whisk miso paste with a ladle of hot broth until smooth. Stir the miso mixture into the soup. Do not boil after adding miso to preserve probiotic content.
05 - Add tofu and cooked noodles if using. Let warm through for 2 minutes over low heat.
06 - Ladle soup into bowls. Top with scallions, toasted sesame seeds, fresh herbs, and chili oil or flakes as desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can have a restaurant-quality bowl of comfort before you've even finished your afternoon tea.
  • The umami depth from miso sneaks up on you with each spoonful, proving that nourishing food doesn't need to be heavy or complicated.
  • It's endlessly flexible, so you can build it around whatever vegetables are sitting in your crisper drawer without guilt.
02 -
  • Never boil miso after you've added it, or you'll kill the beneficial cultures that make it worth using in the first place; a gentle warm bowl is all it needs.
  • If your broth tastes a bit one-dimensional even after the ginger has had time to infuse, a small splash of soy sauce or tamari can add depth without making the soup feel heavy.
03 -
  • Toasting your own sesame seeds in a dry skillet for two minutes transforms them from ordinary to absolutely essential, making them taste like nutty little treasures rather than an afterthought.
  • If you're uncertain about how much miso to use, start with less and add more gradually; the paste is potent and forgiving, but it's easier to build flavor than to dial it back.
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