Miso Ginger Winter Soup (Printable version)

Warming Japanese-inspired soup with fresh ginger, vegetables, and miso. Ready in 30 minutes.

# What You 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
11 - 1 teaspoon chili oil or pinch of red pepper flakes

# Step-by-step guide:

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 more 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 Tips:

01 -
  • The ginger and miso combo actually helps your immune system during cold season
  • Ready in 30 minutes but tastes like it simmered all day
  • Customizable with whatever vegetables are languishing in your crisper drawer
02 -
  • Never let miso boil vigorously or youll destroy its delicate enzymes and develop an unpleasant bitter flavor
  • Different miso brands have wildly different salt levels, so always start with less and add more as needed
  • The longer ginger simmers, the more mellow and sweet it becomes
03 -
  • Use a vegetable peeler to create delicate carrot ribbons instead of julienning by hand
  • If your ginger is old and fibrous, simmer it for 15 minutes then strain it out before serving
  • A splash of rice vinegar right before serving brightens all the flavors
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