Miso Ginger Winter Soup (Print Version)

Warming miso soup with ginger, vegetables, and probiotics for winter wellness.

# What You'll 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.
02 - Add the sliced ginger and garlic. Simmer for 10 minutes to infuse the broth with aromatic flavors.
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 and fully dissolved.
05 - Reduce the soup heat to low. Stir the miso mixture back into the pot without boiling to preserve probiotic cultures.
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 soy sauce as desired.
08 - Ladle into bowls and top with sesame seeds, cilantro, and chili oil or red pepper flakes if using.

# Additional Tips::

01 -
  • The broth is deceptively simple but creates this incredible depth that makes you feel like you spent hours in the kitchen when it actually takes just 30 minutes start to finish.
  • Each spoonful delivers a perfect balance of earthy mushrooms, bright ginger, and that unmistakable umami from the miso that somehow makes you feel stronger with every sip.
02 -
  • Never boil the soup after adding miso or you'll kill all those beneficial probiotics and end up with a cloudy broth with diminished flavor.
  • The soup base can be made ahead of time but add the miso, greens, and garnishes just before serving for the freshest taste and brightest colors.
03 -
  • Freeze fresh ginger root and grate it directly into the pot while still frozen for the most intense flavor and easiest preparation.
  • If using dried shiitakes instead of fresh, soak them in hot water for 20 minutes first, then use that soaking liquid as part of your broth for an incredible umami boost.
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