Ginger Miso Winter Soup (Printer Version)

Light, warming broth with fresh ginger and miso, packed with umami flavor and winter vegetables.

# What You'll 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 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

# How to Make It:

01 - In a large pot, bring water or vegetable broth to a gentle simmer. Add sliced ginger and garlic, then simmer for 10 minutes to infuse the broth with aromatic flavors.
02 - Add napa cabbage, carrot, and shiitake mushrooms to the pot. Simmer for 5 to 7 minutes until vegetables are tender and cooked through.
03 - Remove pot from heat. Place miso paste in a small bowl, ladle hot broth into the bowl, and whisk until smooth. Stir the miso mixture into the soup, avoiding boiling to preserve probiotic cultures.
04 - Add tofu cubes and cooked noodles if using. Allow to warm through for 2 minutes over gentle heat.
05 - Ladle soup into bowls and top with scallions, toasted sesame seeds, fresh herbs, and chili oil or flakes as desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It's ready in 30 minutes but tastes like you've been simmering it all day.
  • The ginger hits you with warmth while the miso wraps around you like a gentle hug, and your body actually feels restored.
02 -
  • Never boil the soup after adding miso—the probiotics and delicate flavors break down, leaving you with broth instead of magic.
  • Toast your own sesame seeds in a dry pan for 2 minutes if you have them raw; the difference is subtle but your palate will notice and your soul will thank you.
03 -
  • Make a big batch of ginger and garlic infusion on Sunday and freeze it in ice cube trays—you'll have instant soup base ready whenever you need warmth and won't even have to think about it.
  • If you're short on time, skip the vegetables entirely and just make the ginger-miso broth; it's still complete, still comforting, and you can sip it straight from a mug like tea.
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