Miso Ginger Winter Soup (Print Version)

Warming ginger and probiotic miso with nutrient-rich vegetables for a light, restorative winter meal.

# Ingredient List:

→ 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, optional
11 - 1 teaspoon chili oil or pinch of red pepper flakes, optional

# 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 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, approximately 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 Tips:

01 -
  • Infused with warming ginger and garlic to boost your wellbeing.
  • Ready in just 30 minutes, making it perfect for a quick weekday meal.
  • Naturally dairy-free and vegan-friendly when using vegan-certified miso.
02 -
  • Wait until the very end to add the miso and never let it boil once added to keep the beneficial enzymes intact.
  • Thinly slice the ginger and garlic to maximize the surface area for infusion.
  • Always double-check labels for allergens, as some miso and broth brands may contain soy or gluten.
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