Ginger-Miso Winter Soup (Printable Version)

A light, warming soup featuring fresh ginger and miso with winter vegetables. Nourishing, umami-rich, and ready in just 30 minutes.

# The Ingredients You'll 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 chili flakes

→ Optional Add-ins

12 - 7 ounces silken tofu, cubed
13 - 3.5 ounces soba or rice noodles, cooked per package instructions

# Step-by-Step Instructions:

01 - In a large pot, bring the water or vegetable broth to a gentle simmer over medium heat.
02 - Add the sliced ginger and garlic to the simmering broth and let infuse for 10 minutes to develop flavor.
03 - Add the napa cabbage, carrot, and shiitake mushrooms to the pot. Simmer for 5 to 7 minutes until vegetables are tender.
04 - Remove the pot from 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 without boiling to preserve probiotics.
05 - Add tofu and cooked noodles if using, and let them warm through for 2 minutes.
06 - Ladle soup into bowls and top with scallions, toasted sesame seeds, fresh herbs, and chili oil or flakes as desired. Serve immediately.

# Additional Tips::

01 -
  • It warms you from the inside out without weighing you down, which is exactly what you need when you're chilled to the bone but not actually starving.
  • The ginger and miso create this savory, slightly spicy base that feels restorative in a way that's hard to explain until you try it.
  • You can throw in whatever vegetables are lurking in your crisper drawer and it still turns out beautifully.
  • It comes together in thirty minutes, which means you can make it on a weeknight without feeling like you've committed to a project.
02 -
  • Never boil the soup after adding the miso, I learned this the hard way and ended up with a flat, dull broth that lost all its magic.
  • Dissolving the miso in a little broth first keeps it from clumping up in the pot, which makes the soup silky and even.
  • If you're using tofu, silken is the way to go, firm tofu just doesn't have the same delicate texture in this kind of broth.
03 -
  • If you want extra depth, add a splash of soy sauce or tamari at the end, it amplifies the umami without overpowering the ginger.
  • Toasting your sesame seeds in a dry pan for a minute or two makes them taste nuttier and more aromatic.
  • Keep a knob of ginger in the freezer, it's easier to slice when it's frozen and you'll always have some on hand.
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