Ginger Miso Winter Soup (Printable)

A warming, nourishing Japanese-inspired broth with fresh ginger, miso, and winter vegetables. Packed with umami flavor and ready in 30 minutes.

# What You Need:

→ 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

# Directions:

01 - In a large pot, bring the water or vegetable broth to a gentle simmer. Add the sliced ginger and garlic, then simmer for 10 minutes to infuse the broth with aromatic flavors.
02 - Add the napa cabbage, carrot, and shiitake mushrooms to the broth. Simmer for 5 to 7 minutes until the vegetables are tender but maintain their texture.
03 - Remove the pot from heat. Place miso paste in a small bowl and add a ladle of hot broth, then whisk until smooth. Stir the miso mixture into the soup, ensuring even distribution. Do not boil after adding miso to preserve beneficial probiotics.
04 - Add tofu and cooked noodles if using, and let them warm through for 2 minutes in the hot broth.
05 - Ladle soup into bowls and top with scallions, toasted sesame seeds, fresh herbs, and chili oil or flakes as desired. Serve immediately while steaming.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, so you can have warmth and comfort on the table before you even realize you need it.
  • The miso adds a salty umami depth that makes you feel like you're sipping something way more complicated than it actually is.
  • Unlike heavier soups, this one leaves you feeling restored rather than stuffed, which is exactly what winter needs.
02 -
  • Never boil your soup after adding miso paste; the probiotics die at high temperatures, and you lose the whole point of using miso in the first place.
  • Whisking the miso into a small bowl of hot broth first prevents it from clumping and ensures it distributes evenly throughout the soup.
03 -
  • If you have time, bruise the ginger slightly with the back of your knife before adding it to the broth—it releases more flavor with minimal extra effort.
  • Toasted sesame seeds make a real difference; don't skip this step or buy pre-toasted seeds if you can avoid it, as they lose their punch.
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