Ginger Miso Soup is a comforting Japanese miso soup with a spicy ginger kick. Thin strips of fresh ginger are cooked with mushrooms and silken tofu to add gentle warmth and a crisp bite. This simple and cozy miso soup is something I turn to during the cold months.
I have a small kid in my house, so we get mildly sick here and there during flu season. So simple home remedy recipes like Daikon Honey Cough Syrup and Frozen Ginger Shots come in handy.
This ginger miso soup is something I make when family members start to feel under the weather. The spicy, bright ginger flavor feels soothing when you need a little boost.
This is part of my Seasonal Miso Soup Series, along with Kabocha Squash Miso Soup and Japanese Sweet Potato Miso Soup. Seasonal ingredients make a huge difference in miso soup flavor. And this recipe is a beautiful example of that.
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What Is Ginger Miso Soup?
Ginger miso soup is a cozy Japanese soup with a spicy kick from fresh ginger. Ginger (しょうが, shoga) is not the most common ingredient for miso soup, but it makes this soup extra warming and comforting.
Fresh ginger is cut into thin strips and cooked in dashi. This tones down its pungency while keeping its crisp bite. You can enjoy its flavor without it overpowering the miso flavor.
Why You'll Love This Recipe
- Spicy ginger kick: It's rare to find spiciness in miso soup, but it's no more! In this recipe, ginger isn't a seasoning. It's the main ingredient! Fresh ginger adds a bright, spicy kick and also a little crunch.
- Easy to make: Everything comes together in one pot. Using a dashi packet makes preparing the soup even easier and faster.
- Customizable: I love using mixed mushrooms and tofu for mine, but this soup recipe is a great base for your favorite vegetables.
Ingredients You'll Need
- Ginger: Fresh ginger is the star of this recipe! I usually keep the skin on.
- Mushrooms: I like to mix 2-3 kinds of mushrooms for my miso soup. Common types of mushrooms used in Japanese miso soup are shiitake, enoki, shimeji, maitake, and oyster mushrooms. Use your favorite mushrooms or what you have on hand.
- Dashi: You can make traditional dashi with kombu and bonito flakes. But I usually use a dashi packet for a shortcut! You can make dashi by simmering a dashi packet with other ingredients in water.
- Miso: I like yellow miso for the balanced flavor in this recipe. White miso also works for a mellow flavor.
- Silken tofu: I love the smooth, velvety texture of silken tofu for miso soup. But if you like a heartier soup, you can use firm tofu too!
- Scallions: Adding fresh scallions just before serving brightens up the miso soup. Important garnish, so do not skip!
How to Make Ginger Miso Soup
- Cut the ginger. Scrub and rinse the ginger well. Slice the ginger into ⅛-inch slices, then cut into thin strips. No need to peel the skin. But if you like to remove the skin, use a spoon to scrape the skin off the flesh before cutting.
- Cook the vegetables and dashi. In a medium pot, add the ginger, mushrooms, dashi packet, and water. Bring to a gentle boil over medium heat. Reduce the heat to low and simmer until the mushrooms are cooked through, for about 5-10 minutes.
- Add the tofu. Add the tofu and return to a gentle simmer to warm through. Remove from heat.
- Add the miso. Use a small sieve and chopsticks to stir miso into the soup. The saltiness of the miso varies depending on the product you use. So taste and add more miso to your liking. Rewarm gently if necessary. Do not boil after adding miso.
- Serve. Divide into serving bowls and top with green onions.
Yoko's Tips for the Best Ginger Miso Soup
- Cut the ginger into thin strips. Cutting ginger into thin strips makes it not too spicy yet gives it a crisp bite. Simmering the ginger in dashi helps mellow its sharpness while keeping its distinctive flavor.
- Try mixing different mushrooms. Instead of using just one variety, try combining 2-3 types of mushrooms. Shiitake, shimeji, maitake, and oyster mushrooms all bring different flavors and textures to the soup.
- Adjust the miso to taste. Different miso brands have different levels of saltiness. I recommend starting with 2 tablespoons, tasting the soup, and adding more until you're happy with the flavor.
- Don't boil after adding miso. Adding miso at the end helps preserve its savory aroma. If the soup needs reheating, warm it gently without bringing it to a boil.
- Finish with fresh scallions. Don't skip the scallions! Their fresh, slightly sharp flavor adds a nice contrast to the savory broth and spicy ginger.
Variations and Substitutions
This miso soup recipe is very forgiving and versatile. Instead of mushrooms, you can use your favorite vegetables to make it your own and enjoy this ginger-y soup.
- Kabocha squash: Kabocha squash is sweet, nutty squash with a dense, starchy texture. It makes miso soup extra satiating and adds beautiful orange and green color to the soup.
- Sweet potato: Japanese sweet potato adds natural sweetness.
- Wakame: Wakame is tender seaweed, perfect for miso soup. Sprinkle dried wakame directly in the soup to enjoy.
- Greens: I love leafy greens like bok choy and spinach in miso soup. They add a pop of color to the soup.
- Eggs: Eggs are great when you need a little protein boost. Crack the egg directly into the soup and gently poach it.
- Aburaage: I love using aburaage instead of tofu to add richness to the soup.
How to Serve Ginger Miso Soup
I love miso soup all day! It's perfect for breakfast or served as lunch/dinner sides. It's so warm and cozy during fall and winter.
This simple miso is perfect as part of a Japanese-style meal. When composing a Japanese meal, the Ichiju Sansai principle comes in handy. It's a traditional Japanese meal formula to combine rice, soup, a main dish, and two sides for a balanced meal.
- Rice: Tuna Mayo Rice Balls, Natto Maki, and Japanese Sweet Potato Rice.
- Main dishes: Air Fryer Karaage, Shio Koji Salmon, Shio Koji Chicken, and Nikujaga.
- Vegetable side dishes: Cucumber Sunomono and Kinpira Gobo.
- Protein side dishes: Tamagoyaki and Agedashi Tofu.
More Japanese Miso Soup Recipes
If you love Japanese home cooking, try these recipes next!
- Strawberry Mochi
- Hanami Dango
- Mitarashi Dango
- Shiratama Dango
- Japanese Sesame Dressing
- Tamago Sando
- Kombu Onigiri
Ginger Miso Soup with Mushrooms and Silken Tofu
Ingredients
- 1 inch ginger
- 1½ cups mushrooms like shiitake, oyster, and maitake, torn or cut into bite-sized pieces
- 1 dashi packet
- ½ lb. silken tofu cubed
- 3½ cups water
- 2 tablespoons miso add more to taste, up to 4 tablespoons
- 2 scallions thinly sliced
Instructions
- Cut the ginger. Scrub and rinse the ginger well. Slice the ginger into ⅛-inch slices, then cut into thin strips. No need to peel the skin. But if you like to remove the skin, use a spoon to scrape the skin off the flesh before cutting.
- Cook the vegetables and dashi. In a medium pot, add the ginger, mushrooms, dashi packet, and water. Bring to a gentle boil over medium heat. Reduce the heat to low and simmer until the mushrooms are cooked through, for about 5-10 minutes.
- Add the tofu. Add the tofu and return to a gentle simmer to warm through. Remove from heat.
- Add the miso. Use a small sieve and chopsticks to stir miso into the soup. The saltiness of the miso varies depending on the product you use. So taste and add more miso to your liking. Rewarm gently if necessary. Do not boil after adding miso.
- Serve. Divide into serving bowls and top with green onions.
Notes
Nutrition
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