Warming miso soup with ginger, shiitake mushrooms, and nutrient-rich vegetables. Ready in just 30 minutes.
# What You Need:
→ Broth
01 - 6 cups low-sodium vegetable broth
02 - 2 inches fresh ginger, peeled and thinly sliced
03 - 2 cloves garlic, thinly sliced
04 - 2 tablespoons white or yellow miso paste
→ Vegetables
05 - 1 cup shiitake mushrooms, thinly sliced
06 - 1 cup baby spinach or bok choy, roughly chopped
07 - 1 medium carrot, julienned or thinly sliced
08 - 2 green onions, sliced
→ Garnish
09 - 1 tablespoon toasted sesame seeds
10 - 1 tablespoon chopped fresh cilantro, optional
11 - 1 teaspoon chili oil or pinch of red pepper flakes, optional
# How To Make It:
01 - In a large saucepan, bring the vegetable broth to a gentle simmer over medium heat.
02 - Add the sliced ginger and garlic. Simmer for 10 minutes to infuse the broth with warming flavors.
03 - Add the mushrooms and carrot. Cook for 5 minutes until just tender.
04 - Remove a ladleful of hot broth and whisk with the miso paste in a small bowl until smooth and lump-free.
05 - Reduce the soup heat to low. Stir the miso mixture back into the pot without boiling to preserve the probiotic content.
06 - Add the spinach or bok choy and green onions. Stir until wilted, approximately 1 minute.
07 - Taste and adjust seasoning with additional miso or a splash of soy sauce if desired.
08 - Ladle into bowls and top with sesame seeds, cilantro, and chili oil or flakes if using.
