A light, warming broth with fresh ginger and miso, packed with umami flavor and winter vegetables for chilly days.
# Components:
→ Broth Base
01 - 6 cups water or low-sodium vegetable broth
02 - 2-inch piece 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 dash of chili flakes
→ Optional Add-ins
12 - 200 g silken tofu, cubed
13 - 100 g soba or rice noodles, cooked per package instructions
# Method:
01 - Bring water or vegetable broth to a gentle simmer in a large pot over medium heat.
02 - Add sliced ginger and garlic to the simmering broth. Let simmer for 10 minutes to infuse flavors.
03 - Add napa cabbage, carrot, and shiitake mushrooms. Simmer for 5-7 minutes until vegetables are tender-crisp.
04 - Remove pot from heat. Whisk miso paste with a ladle of hot broth in a small bowl until smooth, then stir back into soup. Avoid boiling to preserve probiotic benefits.
05 - If using, add cubed tofu and cooked noodles. Let warm through for 2 minutes.
06 - Ladle soup into serving bowls. Top with scallions, toasted sesame seeds, fresh herbs, and chili oil or flakes as desired. Serve hot.
