A light, warming broth with fresh ginger, miso, and winter vegetables. Ready in 30 minutes.
# What You 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 (optional)
11 - 1 teaspoon chili oil or chili flakes (optional)
→ Optional Add-ins
12 - 7 ounces silken tofu, cubed
13 - 3.5 ounces soba or rice noodles, cooked per package instructions
# How-To Steps:
01 - In a large pot, bring the water or vegetable broth to a gentle simmer.
02 - Add the sliced ginger and garlic. Simmer for 10 minutes to infuse the broth with aromatic flavors.
03 - Add the napa cabbage, carrot, and shiitake mushrooms. Simmer for another 5 to 7 minutes until vegetables are tender.
04 - 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.
05 - Add tofu and cooked noodles if using, and let them warm through for 2 minutes.
06 - Ladle soup into bowls. Top with scallions, toasted sesame seeds, fresh herbs, and chili oil or flakes as desired. Serve immediately.
