Miso Ginger Winter Soup (Printable Version)

A light, restorative soup featuring warming ginger, nutrient-rich vegetables, and probiotic-rich miso.

# 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

# Method:

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 flavor.
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.
05 - Reduce the soup heat to low. Stir the miso mixture back into the pot without boiling to preserve probiotics.
06 - Add the spinach or bok choy and green onions. Stir until wilted, about 1 minute.
07 - Taste and adjust seasoning with additional miso or a splash of soy sauce if desired.
08 - Ladle into bowls and top with sesame seeds, cilantro, and chili oil or flakes if using.

# Expert Hints:

01 -
  • The combination of ginger warmth and miso umami creates a perfectly balanced soup that soothes from the inside out without feeling heavy.
  • You can throw this together in under 30 minutes with pantry staples, making it perfect for those evenings when cooking feels like too much effort but takeout feels like giving up.
02 -
  • Never boil the soup after adding miso paste, or you will destroy both the probiotics and the delicate flavor, leaving behind a muddier, less complex broth.
  • Slicing ginger against the grain instead of with it releases far more flavor into the broth and prevents those stringy fibers that can be unpleasant to encounter.
03 -
  • Freeze small cubes of ginger in advance so you can quickly drop them into the simmering broth without needing to peel and slice when youre feeling under the weather.
  • Reserve the strained ginger and garlic pieces after infusing the broth and blend them with a bit of rice vinegar and oil for a quick salad dressing that complements the soup perfectly.
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