Miso Ginger Winter Soup (Printable)

Light, warming bowl with miso, ginger, shiitake mushrooms, and fresh greens. 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
11 - 1 teaspoon chili oil or pinch of red pepper flakes

# Preparation 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 warming flavors.
03 - Add the mushrooms and carrot. Cook for 5 minutes until 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 soup heat to low. Stir the miso mixture back into the pot without boiling to preserve probiotic cultures.
06 - Add the spinach or bok choy and green onions. Stir until wilted, approximately 1 minute.
07 - Taste and adjust seasoning with additional miso paste or a splash of soy sauce if desired.
08 - Ladle into bowls and top with sesame seeds, cilantro, and chili oil or red pepper flakes.

# Expert Suggestions:

01 -
  • It comes together in 30 minutes but tastes like you've been simmering it all day.
  • The ginger settles into your bones in the best way, especially on mornings when everything feels too cold.
  • Miso paste is doing quiet work for your digestion, no lecture required.
02 -
  • Never boil the soup after adding miso; you're preserving the probiotics, those tiny helpers that actually do something for your digestion.
  • Miso paste is salty, so taste before adding extra salt, and remember that soy sauce brings both saltiness and umami in different proportions than miso.
03 -
  • Toast your sesame seeds in a dry pan for one minute before using them, and the whole kitchen will smell like something you didn't know you were missing.
  • Keep your miso paste in the coldest part of your refrigerator and it will last longer than you expect, developing more complexity over time.
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