Light, restorative soup with warming ginger, vegetables, and probiotic miso for winter nourishment.
# Ingredients:
→ Broth
01 - 6 cups low-sodium vegetable broth
02 - 2-inch piece 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 a pinch of red pepper flakes, optional
# Directions:
01 - In a large saucepan, bring the vegetable broth to a gentle simmer over medium heat. Add the sliced ginger and garlic, then simmer for 10 minutes to develop flavor.
02 - Add the sliced mushrooms and carrot to the simmering broth. Cook for 5 minutes until vegetables are just tender.
03 - Remove a ladleful of hot broth and whisk with the miso paste in a small bowl until smooth and fully dissolved.
04 - Reduce heat to low and stir the miso mixture back into the pot. Do not allow to boil after adding miso to preserve probiotic cultures.
05 - Add the spinach or bok choy and green onions to the pot. Stir until wilted, approximately 1 minute.
06 - Taste the soup and adjust seasoning with additional miso paste or a splash of soy sauce as desired.
07 - Ladle into bowls and top with toasted sesame seeds, fresh cilantro, and chili oil or red pepper flakes if using.
