Miso Ginger Winter Soup (Printable version)

A light, restorative soup with warming ginger and probiotic-rich miso perfect for cold winter days.

# What you need:

→ Broth

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

# How to Make It:

01 - In a large saucepan, bring the vegetable broth to a gentle simmer over medium heat. Add the sliced ginger and garlic, then simmer for 10 minutes to infuse the broth with warming aromatics.
02 - Add the sliced mushrooms and carrot to the broth. Cook for 5 minutes until the vegetables are just tender.
03 - Remove a ladle of hot broth and whisk with the miso paste in a small bowl until completely smooth and lump-free.
04 - Reduce the soup heat to low. Stir the miso mixture back into the pot, being careful not to boil after adding miso to preserve the probiotic cultures.
05 - Add the spinach or bok choy and green onions to the pot. Stir until wilted, approximately 1 minute.
06 - Taste and adjust seasoning with additional miso paste or a splash of soy sauce if desired. Ladle into bowls and garnish with sesame seeds, cilantro, and chili oil or red pepper flakes as preferred.

# Expert Advice:

01 -
  • It tastes like it took hours, but you'll have it simmering in under thirty minutes from start to finish.
  • The miso adds umami depth that makes you feel like you're taking care of yourself with every spoonful.
  • It's flexible enough to use whatever vegetables are hanging around in your crisper drawer.
02 -
  • Never boil the miso or you'll destroy the probiotics that are the whole reason you're using it instead of just salt and seasoning.
  • Miso paste can have lumps hidden inside, so always whisk it into a separate bowl of warm broth first before adding it back to avoid graininess throughout your whole pot.
03 -
  • Toast your sesame seeds in a dry pan for two minutes before sprinkling them on top, and suddenly they taste ten times more like themselves.
  • If you're making this for someone with a soy allergy, chickpea miso exists and works just as well, though it's milder and you might need an extra half teaspoon.
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