Light, warming broth with fresh ginger, miso, and winter vegetables for cozy days.
# What You Need:
→ Broth Base
01 - 6 cups water or low-sodium vegetable broth
02 - 2 inches 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 chili flakes
→ Optional Add-ins
12 - 7 ounces silken tofu, cubed
13 - 3.5 ounces soba or rice noodles, cooked per package instructions
# How-To:
01 - In a large pot, bring water or vegetable broth to a gentle simmer. Add sliced ginger and garlic, then simmer for 10 minutes to develop aromatic flavors.
02 - Add napa cabbage, carrot, and shiitake mushrooms to the pot. Simmer for 5 to 7 minutes until vegetables are tender-crisp.
03 - Remove pot from heat. Whisk miso paste in a small bowl with one ladle of hot broth until smooth, then stir the mixture into the soup. Do not boil after adding miso to preserve probiotic properties.
04 - Add tofu and cooked noodles if using. Allow to warm through for 2 minutes.
05 - Ladle soup into bowls. Top with scallions, toasted sesame seeds, fresh herbs, and chili oil or flakes as desired. Serve immediately.
