Ginger Miso Winter Soup (Printable)

A nourishing broth with ginger, miso, and winter vegetables. Ready in 30 minutes.

# What You’ll Use:

→ Broth Base

01 - 6 cups water or low-sodium vegetable broth
02 - 2 inches 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

# How-To:

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 their flavors.
02 - Add the napa cabbage, carrot, and shiitake mushrooms to the simmering broth. Continue simmering for another 5 to 7 minutes until the vegetables are tender.
03 - Remove the pot from the 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. Do not boil after adding miso to preserve its probiotic benefits.
04 - Add tofu and cooked noodles if using, and let them warm through for 2 minutes.
05 - Ladle soup into bowls. Top with scallions, toasted sesame seeds, fresh herbs, and chili oil or flakes as desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 30 minutes, which means you can have something nourishing on the table faster than you'd think possible.
  • The ginger and miso work like a gentle reset, the kind of soup that feels restorative without tasting medicinal.
  • It's endlessly flexible, so you can build it around whatever vegetables are lingering in your crisper drawer.
02 -
  • Never, ever boil the miso after you add it because the heat will destroy the probiotics and flatten the flavor into something one-dimensional and sad.
  • The vegetables will keep softening even after you pour them into bowls, so pull them off the heat when they're just barely tender and you'll hit the perfect moment every time.
03 -
  • Make a big batch of ginger-infused broth on Sunday and freeze it in portions so you're only 15 minutes away from soup any night of the week.
  • Keep a block of miso in your fridge always because once you start using it, you'll find it in everything, and that moment when you reach for it and it's there is its own small victory.
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