Miso Ginger Winter Soup (Printable)

Light, warming soup with ginger, miso, shiitake mushrooms, and fresh vegetables. Ready in 30 minutes.

# 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:

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 aromatics.
02 - Add the mushrooms and carrot to the simmering broth. Cook for 5 minutes until just tender.
03 - Remove a ladleful of hot broth and whisk with the miso paste in a small bowl until smooth and fully dissolved.
04 - Reduce the soup heat to low. Stir the miso mixture back into the pot, ensuring it is fully combined. Do not boil after adding miso to preserve the probiotic cultures.
05 - Add the spinach or bok choy and green onions. Stir until wilted, approximately 1 minute.
06 - Taste 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 flakes.

# Expert Tips:

01 -
  • It's ready in 30 minutes but tastes like slow comfort food, which is basically magic on a weeknight.
  • The miso keeps your gut happy while the ginger actually makes you feel warmer from the inside out.
  • You probably have half of these ingredients already, and the rest won't break the bank.
02 -
  • Never boil the soup after you add miso—the heat destroys the probiotics, which is the whole point of using it in the first place.
  • Whisking the miso with hot broth first makes it smooth and silky instead of creating little clumps that feel weird on your tongue.
03 -
  • Slice your ginger against the grain if you want it to soften into the broth faster—parallel to the grain if you want more texture.
  • Keep that miso paste in the coldest part of your fridge and it'll last for months, becoming a secret weapon for soups, dressings, and anything that needs umami.
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