Miso Ginger Winter Soup (Print Version)

Light, restorative soup with ginger, vegetables, and miso for nourishing winter meals ready in 30 minutes.

# What You'll Need:

→ Broth

01 - 6 cups low-sodium vegetable broth
02 - 2-inch piece fresh ginger, peeled and thinly sliced
03 - 2 cloves garlic, thinly sliced
04 - 2 tablespoons white or yellow miso paste

→ Vegetables

05 - 1 cup shiitake mushrooms, thinly sliced
06 - 1 cup baby spinach or bok choy, roughly chopped
07 - 1 medium carrot, julienned or thinly sliced
08 - 2 green onions, sliced

→ Garnish

09 - 1 tablespoon toasted sesame seeds
10 - 1 tablespoon chopped fresh cilantro, optional
11 - 1 teaspoon chili oil or pinch of red pepper flakes, optional

# Cooking Steps:

01 - In a large saucepan, bring the vegetable broth to a gentle simmer over medium heat.
02 - Add the sliced ginger and garlic. Simmer for 10 minutes to infuse the broth with aromatic flavors.
03 - Add the mushrooms and carrot. Cook for 5 minutes until vegetables are just tender.
04 - Remove a ladleful of hot broth and whisk with the miso paste in a small bowl until smooth and fully dissolved.
05 - Reduce the heat to low. Stir the miso mixture back into the pot carefully without boiling to preserve probiotic content.
06 - Add the spinach or bok choy and green onions. Stir until wilted, approximately 1 minute.
07 - Taste and adjust seasoning with additional miso or a splash of soy sauce as desired.
08 - Ladle into bowls and garnish with sesame seeds, cilantro, and chili oil or red pepper flakes if using.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, which means warmth on your table before the craving passes.
  • The miso paste does something almost magical—it transforms simple broth into something your body actually recognizes as nourishment.
  • You can throw in whatever vegetables live in your crisper drawer and it somehow always tastes intentional.
02 -
  • Never boil the miso after it's added—that heat kills the probiotics that make this soup actually restorative rather than just warm.
  • Tempering the miso paste with hot broth first prevents it from seizing up or creating lumps in your finished soup.
  • The vegetables should still have some texture when you serve this, not turn to mush—timing is gentler with this approach.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling them on—it releases their essential oils and makes people wonder what you did differently.
  • Keep your vegetable broth cold until you need it, because using quality broth as your base is what separates this from feeling like a quick fix instead of something intentional.
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