Description
A warm and comforting soup featuring a rich broth infused with ginger, garlic, and earthy mushrooms, perfect for winter evenings.
Ingredients
Scale
- 6 cups low-sodium vegetable broth
- 2 inches fresh ginger, peeled and thinly sliced
- 2 cloves garlic, thinly sliced
- 2 tablespoons white or yellow miso paste
- 1 cup shiitake mushrooms, thinly sliced
- 1 cup baby spinach or bok choy, roughly chopped
- 1 medium carrot, julienned or thinly sliced
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
- 1 tablespoon chopped fresh cilantro, optional
- 1 teaspoon chili oil or a pinch of red pepper flakes, optional
Instructions
- In a large saucepan, bring the vegetable broth to a gentle simmer over medium heat.
- Add the freshly sliced ginger and garlic, and let them simmer for about 10 minutes.
- Incorporate the sliced shiitake mushrooms and julienned carrots into the pot, cooking for approximately 5 minutes.
- Remove a ladleful of hot broth and whisk it together with the miso paste in a small bowl.
- Reduce the heat to low and stir the miso mixture back into the pot. Avoid boiling.
- Add the chopped spinach or bok choy and sliced green onions, cooking for about 1 minute until wilted.
- Taste and adjust the seasoning as desired.
- Ladle the soup into bowls, finishing with toasted sesame seeds, cilantro, and a drizzle of chili oil or a pinch of red pepper flakes.
Notes
This soup keeps well in the fridge for up to three days. For meal prep, cook vegetables just until tender. Feel free to experiment with additional vegetables or proteins for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 800mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg