Ginger Miso Winter Soup (Printable)

Light, warming broth with fresh ginger and miso, featuring winter vegetables and umami-rich flavor.

# Required Ingredients:

→ 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

# Directions:

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 another 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. Do not boil after adding miso 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 Suggestions:

01 -
  • It comes together in 30 minutes but tastes like you've been simmering something all day.
  • The warmth settles into your chest in a way that feels genuinely restorative, not just hot.
  • You can throw in whatever vegetables you have and it somehow always works.
02 -
  • Boiling miso destroys the live cultures and changes its flavor from bright to slightly bitter—remove from heat before stirring it in.
  • The ginger slices won't soften much, and that's fine; they're there to flavor the broth, and fishing them out at the end is oddly satisfying.
03 -
  • Invest in good miso paste from a store with high turnover; older miso tastes musty and won't brighten the broth the way fresh does.
  • If you're making this regularly, prep a batch of ginger-garlic slices and freeze them; they thaw directly into the pot and save you time on mornings when you need soup fast.
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