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Ginger Miso Brothy Soup

A nourishing and comforting soup combining ginger, miso, and fresh vegetables, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Asian, Japanese
Calories: 130
Ingredients Method Notes

Ingredients
  

For the Broth
  • 6 cups vegetable or chicken broth homemade or low-sodium for quality
  • 2 tablespoons miso paste white or yellow for a milder taste
  • 2 tablespoons freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce or tamari for gluten-free
For the Add-ins
  • 1 cup mushrooms, sliced shiitake or button are excellent choices
  • 1 cup bok choy, chopped
  • 1 medium carrot, thinly sliced
  • 1 green onion chopped for garnish
  • to taste Sesame seeds for garnish, optional
Optional
  • 1 cup cooked noodles rice, soba, or ramen for a heartier soup
  • to taste Fresh herbs like cilantro or basil for additional flavor

Method
 

Preparation
  1. In a large pot, combine the vegetable or chicken broth, ginger, garlic, and soy sauce. Bring it to a gentle simmer over medium heat.
Adding Miso
  1. Once simmering, reduce the heat to low. In a small bowl, mix the miso paste with a cup of the hot broth. Stir until smooth, then return it to the pot.
Incorporating Vegetables
  1. Add the sliced mushrooms, bok choy, and carrots to the broth. Let it simmer for about 10-15 minutes, until the vegetables are tender but still vibrant in color.
Serving
  1. Ladle the soup into bowls. Top with green onions and a sprinkle of sesame seeds, if desired.

Notes

Use fresh ingredients for optimal flavor. This soup can be refrigerated for up to three days and freezes well without noodles. Reheat gently on the stove, adding water or broth if too thick.