Ginger Miso Winter Soup (Printable Version)

Warming ginger and miso broth with tender vegetables, perfect for chilly days.

# Ingredient List:

→ 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 ounces silken tofu, cubed
13 - 3.5 ounces soba or rice noodles, cooked per package instructions

# Steps:

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. Let cook for 10 minutes to infuse flavors.
03 - Add napa cabbage, carrot, and shiitake mushrooms. Simmer for 5-7 minutes until vegetables are tender.
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 - If using, add tofu and cooked noodles. Let warm through for 2 minutes.
06 - Ladle soup into bowls. Garnish with scallions, toasted sesame seeds, fresh herbs, and chili oil or flakes as desired.

# Expert Advice:

01 -
  • The broth comes together in under thirty minutes but tastes like it simmered all afternoon
  • Miso’s probiotics survive when you keep the heat gentle, making this as nourishing as it is comforting
  • You can customize the vegetables based on whatever’s wilting in your crisper drawer
02 -
  • Never let the soup boil after adding miso—high heat kills the probiotics and can make the texture slightly grainy
  • The miso paste dissolves best in a separate bowl with hot liquid before being stirred into the main pot
  • This soup keeps well for three days in the refrigerator but the noodles will absorb broth if you store them together
03 -
  • If your broth tastes too salty, dilute it with additional water rather than trying to balance with more miso
  • For a creamier version, blend a portion of the vegetables with some broth before adding the miso back in
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