Miso Ginger Winter Soup (Printable Version)

A light, nourishing soup featuring warming ginger and probiotic miso for winter wellness.

# 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

# How-To Steps:

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 aromatic flavors.
02 - Add the mushrooms and carrot to the simmering broth. Cook for 5 minutes until the vegetables are just tender.
03 - Remove a ladleful of hot broth and whisk it with the miso paste in a small bowl until completely smooth to prevent lumps.
04 - Reduce the soup heat to low. Stir the miso mixture back into the pot, ensuring not to boil the soup after adding miso to preserve its probiotic benefits.
05 - Add the spinach or bok choy and green onions to the soup. Stir until wilted, approximately 1 minute.
06 - Taste the soup and adjust seasoning with additional miso or a splash of soy sauce if desired. Ladle into bowls and top with sesame seeds, cilantro, and chili oil or red pepper flakes.

# Tips for Success:

01 -
  • It comes together faster than you'd expect, making weeknight dinners feel intentional rather than rushed.
  • The ginger warms you from the inside in a way that feels genuinely restorative, not just trendy.
  • Those probiotics in the miso are actually working for you, quietly supporting your gut without any fuss.
02 -
  • Never let miso boil once it enters the soup—the heat destroys those live probiotics that make it worth using in the first place, something I only understood after doing it wrong twice.
  • Thin slicing is your secret weapon here; it's not just about looks but about how quickly vegetables become tender and how evenly flavors develop throughout the broth.
03 -
  • If your broth is salty, start with a tablespoon of miso instead of two and taste before adding more—it's easier to add than subtract.
  • Red miso brings deeper, more complex flavor than white miso if you're in the mood for something richer and more grounding.
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