Ginger Miso Winter Soup

Ginger-Miso Winter Soup is a light, warming, and restorative meal, specifically designed to provide comfort on chilly days. This nourishing broth is packed with deep umami flavor and features a delicate balance of fresh winter vegetables and a gentle probiotic boost from the miso.

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This Japanese-inspired soup is the perfect easy lunch or dinner for those seeking a healthy and flavorful meal without spending hours in the kitchen.

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).

Instructions

1. Simmer Broth

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

2. Infuse Aromatics

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

3. Cook Vegetables

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

4. Incorporate Miso

Remove the pot from the heat. Place the miso paste in a small bowl, add a ladle of hot broth, and whisk until smooth. Stir the miso mixture back into the soup.

5. Heat Add-ins

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

6. Garnish and Serve

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

Zusatztipps für die Zubereitung

To preserve the beneficial probiotics in the miso, it is crucial to remove the pot from the heat before stirring it in; never boil the soup once the miso has been added. If using silken tofu, handle it gently so the cubes remain intact while warming through.

Varianten und Anpassungen

For extra depth, you can add a dash of soy sauce or tamari. If shiitake mushrooms are unavailable, feel free to swap them for enoki or button mushrooms. You can also increase the vegetable variety by adding bok choy, spinach, or sliced daikon radish.

Serviervorschläge

Enjoy this soup as a standalone restorative meal or pair it with a cup of hot green tea or a crisp, dry white wine for a complete experience.

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With only 85 calories per serving (base recipe), this Ginger-Miso Winter Soup is a healthy way to stay warm and satisfied throughout the coldest months.

Recipe FAQs

→ Can I use red miso instead of white?

Yes, red miso works well and provides a deeper, more intense flavor. Just use slightly less as it's stronger and saltier than white miso.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat without boiling to preserve the miso's beneficial enzymes.

→ Is this soup gluten-free?

It can be. Use certified gluten-free miso and skip the soba noodles or substitute with rice noodles to make it completely gluten-free.

→ Can I make this broth in advance?

Absolutely. Prepare the ginger-infused broth base up to 2 days ahead. Add the miso paste and fresh vegetables just before serving for the best texture and flavor.

→ What other vegetables work in this soup?

Bok choy, spinach, daikon radish, or kale are excellent additions. Just adjust cooking time so tender greens are added in the last 2-3 minutes.