Description
A comforting and flavorful soup made with fresh ginger, miso, and a medley of vegetables, perfect for warming you up in winter.
Ingredients
Scale
- 6 cups water or low-sodium vegetable broth
- 2-inch piece fresh ginger, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 tablespoons white or yellow miso paste
- 1 cup napa cabbage, thinly sliced
- 1 medium carrot, julienned or thinly sliced
- 1 cup shiitake mushrooms, stemmed and sliced
- 2 scallions, sliced
- 1 tablespoon toasted sesame seeds
- 1 tablespoon fresh cilantro or parsley, chopped
- 1 teaspoon chili oil or dash of chili flakes
- 200 g silken tofu, cubed
- 100 g soba or rice noodles, cooked per package instructions
Instructions
- Bring the water or vegetable broth to a gentle simmer in a large pot over medium heat.
- Add the thinly sliced ginger and garlic, letting them steep in the broth for about 10 minutes.
- Add the napa cabbage, carrot, and shiitake mushrooms, and let them simmer for an additional 5–7 minutes.
- Remove the pot from heat. In a small bowl, whisk together a ladleful of hot broth and the miso paste until smooth, then stir it back into the soup.
- If using, add the cubed tofu and cooked noodles, warming through for about 2 minutes.
- Ladle the soup into bowls and garnish with scallions, sesame seeds, herbs, and chili oil or flakes as desired. Serve hot and enjoy!
Notes
This soup can be made ahead of time and tastes even better the next day. It’s also easy to customize based on your preferred vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg