Ginger Miso Winter Soup

Embrace the chill of the season with a steaming bowl of Ginger-Miso Winter Soup. This restorative, Japanese-inspired broth combines aromatic ginger and garlic with a gentle probiotic boost from miso paste. At only 85 calories per serving, it’s a light, nourishing, and dairy-free meal that is ready in just 30 minutes.

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This soup is perfect for those days when you need something warming and easy to digest. By simmering fresh ginger and garlic, you create an aromatic base that perfectly complements the tender napa cabbage and julienned carrots. It is a versatile dish that works well as a light appetizer or a full meal with added protein.

Ingredients

• Broth Base: 6 cups (1.5 liters) water or low-sodium vegetable broth, 2-inch (5 cm) piece fresh ginger (thinly sliced), 2 garlic cloves (thinly sliced), 2 tablespoons white or yellow miso paste.
• Vegetables: 1 cup (100 g) napa cabbage (thinly sliced), 1 medium carrot (julienned or thinly sliced), 1 cup (100 g) shiitake mushrooms (stemmed and sliced), 2 scallions (sliced).
• Garnishes: 1 tablespoon toasted sesame seeds, 1 tablespoon fresh cilantro or parsley (optional), 1 teaspoon chili oil or a dash of chili flakes (optional).
• Optional Add-ins: 200 g silken tofu (cubed), 100 g soba or rice noodles (cooked per package instructions).

Instructions

Step 1

In a large pot, bring the water or vegetable broth to a gentle simmer.

Step 2

Add the sliced ginger and garlic. Simmer for 10 minutes to infuse the broth.

Step 3

Add the napa cabbage, carrot, and shiitake mushrooms. Simmer for another 5-7 minutes until vegetables are tender.

Step 4

Remove the pot from the heat. Place miso paste in a small bowl, add a ladle of hot broth, and whisk until smooth. Stir the miso mixture into the soup. (Do not boil after adding miso to preserve probiotics.)

Step 5

Add tofu and cooked noodles, if using, and let them warm through for 2 minutes.

Step 6

Ladle soup into bowls. Top with scallions, toasted sesame seeds, herbs, and chili oil or flakes as desired. Serve immediately.

Zusatztipps für die Zubereitung

For extra depth, add a dash of soy sauce or tamari. You can also swap out shiitake mushrooms for enoki or button mushrooms if you prefer a different texture.

Varianten und Anpassungen

Add bok choy, spinach, or daikon for more vegetable variety. If you want a heartier meal, ensure you include the silken tofu and soba noodles.

Serviervorschläge

Pair this warming soup with a crisp, dry white wine or a soothing cup of green tea to round out the meal.

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Quick, restorative, and packed with flavor, this Ginger-Miso Winter Soup is the ultimate comfort food for a chilly evening. Serve it immediately to enjoy the vibrant aromatics and fresh vegetables at their best.

Recipe Q&A

→ Can I use red miso instead of white or yellow?

Red miso has a stronger, more intense flavor than white or yellow varieties. While you can substitute it, use less to avoid overpowering the delicate ginger-infused broth. Start with half the amount and adjust to taste.

→ Why shouldn't I boil the soup after adding miso?

Boiling miso destroys the beneficial live cultures and probiotics that make it nutritionally valuable. High heat also intensifies the saltiness and can create a slightly bitter taste. Always remove from heat before incorporating miso.

→ What vegetables work best in this broth?

Napa cabbage, carrots, and shiitake mushrooms complement the ginger-miso base beautifully. You can also add bok choy, spinach, daikon radish, or snap peas. Avoid strong-flavored vegetables like broccoli or Brussels sprouts which may clash with the delicate umami profile.

→ How long will this soup keep in the refrigerator?

The broth base with vegetables will keep for 3-4 days refrigerated in an airtight container. However, add fresh miso when reheating rather than storing it already mixed, as this preserves both flavor and probiotic benefits.

→ Can I make this soup gluten-free?

Absolutely. Use water or certified gluten-free vegetable broth for the base. Ensure your miso paste is labeled gluten-free, as some traditional varieties contain barley. Skip the soba noodles or use rice noodles instead, as most soba contains wheat.

→ What can I serve alongside this soup?

This light broth pairs beautifully with steamed brown rice, pickled vegetables, or a simple green salad with sesame dressing. For a more substantial meal, add cubed silken tofu or cooked rice noodles directly to the bowls before serving.