Ginger Miso Winter Soup (Printable Version)

Light, nourishing broth with fresh ginger, miso, and winter vegetables for cold weather comfort.

# What You'll Need:

→ Broth Base

01 - 6 cups water or low-sodium vegetable broth
02 - 2-inch piece fresh ginger, thinly sliced
03 - 2 garlic cloves, thinly sliced
04 - 2 tablespoons white or yellow miso paste

→ Vegetables

05 - 1 cup napa cabbage, thinly sliced
06 - 1 medium carrot, julienned or thinly sliced
07 - 1 cup shiitake mushrooms, stemmed and sliced
08 - 2 scallions, sliced

→ Garnishes

09 - 1 tablespoon toasted sesame seeds
10 - 1 tablespoon fresh cilantro or parsley, chopped
11 - 1 teaspoon chili oil or dash of chili flakes

→ Optional Add-ins

12 - 7 ounces silken tofu, cubed
13 - 3.5 ounces soba or rice noodles, cooked per package instructions

# Directions:

01 - Bring water or vegetable broth to a gentle simmer in a large pot over medium heat.
02 - Add sliced ginger and garlic to the simmering broth. Cook for 10 minutes to allow flavors to infuse.
03 - Add napa cabbage, carrot, and shiitake mushrooms. Simmer for 5-7 minutes until vegetables are tender-crisp.
04 - Remove pot from heat. Whisk miso paste with a ladle of hot broth in a small bowl until smooth, then stir mixture back into soup. Avoid boiling to preserve beneficial probiotics.
05 - If using, add tofu and cooked noodles. Let warm through for 2 minutes.
06 - Ladle soup into bowls. Top with scallions, sesame seeds, fresh herbs, and chili oil or flakes. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The broth comes together in under 30 minutes but tastes like it simmered all afternoon
  • Its incredibly forgiving and adaptable to whatever vegetables you have in your crisper drawer
  • The miso adds protein and probiotics while making everything taste rich and satisfying
02 -
  • Never boil miso—it kills the probiotics and can make the texture grainy and unpleasant
  • Adding miso off the heat is the secret to keeping its delicate flavor intact and the broth silky smooth
03 -
  • Double the ginger if you love that spicy kick—it infuses the broth without becoming overpowering
  • White miso is my everyday choice, but red miso adds a bolder, more intense flavor for cold winter nights
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