Miso Ginger Winter Soup (Print)

A warming bowl with ginger, miso, and vegetables for cozy winter days.

# Components:

→ 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

# Directions:

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 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. Reduce the soup heat to low, then stir the miso mixture back into the pot without boiling to preserve probiotic content.
04 - Add the spinach or bok choy and green onions to the pot. Stir until wilted, approximately 1 minute.
05 - Taste and adjust seasoning with additional miso or a splash of soy sauce as desired. Ladle into bowls and top with sesame seeds, cilantro, and chili oil or flakes if using.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which matters when you're tired or someone you care about needs comfort food fast.
  • The ginger hits you with this gentle heat that settles in your chest, and the miso brings this umami depth that makes something light feel genuinely satisfying.
  • It's naturally vegan and dairy-free, but nobody notices—they just notice how good they feel after eating it.
02 -
  • Never boil miso paste after adding it to the soup because heat kills the live cultures that make it good for your gut—this is the one rule that actually matters, so set a timer and keep the heat low.
  • Taste as you go because miso saltiness varies wildly between brands and styles, and you might find you need less than the recipe calls for or absolutely need more.
03 -
  • If you don't have fresh ginger, don't panic—a teaspoon of ground ginger works, though you lose some of that bright, sharp quality.
  • Buy good miso and keep it sealed in the fridge, where it lasts months and only gets deeper and more interesting with time.
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