This Homemade Miso Ginger Broth is a healthy and savory recipe, which is made with umami-rich kombu and fermented miso paste. It’s the perfect light lunch, a comforting and authentic Japanese-style soup ready in under an hour.
Jump to RecipeHomemade Miso Ginger Broth Ingredients
A simple, wholesome list for a deeply flavorful and restorative soup.
For the Dashi (Broth Base):
- 1 piece of dried kombu, about 2×3 inches
- 5 cups water, divided
For the Soup:
- 3 to 4 tablespoons white miso paste
- 1 teaspoon grated fresh ginger
- ¼ cup chopped scallions
- ½ cup sliced shiitake mushrooms
- 4 small turnips, quartered
- ½ chopped carrots
- ½ cup firm tofu cubes
- 4 ounces cooked soba noodles (optional)
- 1 cup chopped turnip greens (optional)
- A few teaspoons soy sauce or tamari, to taste
How To Make Homemade Miso Ginger Broth
A step-by-step guide to this wonderfully simple and nourishing soup.
- Make the Dashi Broth: Gently rinse the piece of kombu. Place it in a medium pot with 4 cups of water. Bring the water to a gentle simmer over medium heat and let it cook for 10 minutes. Do not let it boil, as this can make the kombu flavor bitter. Remove the kombu piece.
- Create the Miso Base: In a small bowl, place the miso paste. Ladle a few tablespoons of the hot dashi water from the pot into the bowl and stir until the miso dissolves into a smooth, lump-free paste.
- Simmer the Vegetables: Pour the dissolved miso mixture back into the pot of dashi. Add the grated ginger, chopped scallions, sliced shiitakes, quartered turnips, and chopped carrots. Let the soup simmer on low until the turnips are soft and fork-tender, which will take about 35-40 minutes.
- Finish and Serve: Once the vegetables are tender, add the tofu cubes and the cooked soba noodles (if using). Stir gently to heat everything through. Taste the broth and adjust the seasonings, adding a few teaspoons of soy sauce if you’d like a saltier, more savory flavor. Serve hot.
Recipe Tips
For the most flavorful and perfectly balanced miso soup.
- How to get the most flavor from the kombu? The most important rule for making dashi is to not boil the kombu. A gentle, slow simmer is all that’s needed to extract its delicate, savory umami flavor. Boiling it will result in a bitter, slimy broth.
- How to properly add miso paste? Never add miso paste directly to a hot pot of soup, as it can become lumpy. The key is to dissolve it in a small amount of the hot broth in a separate bowl first to create a smooth slurry, which can then be easily whisked into the main pot.
- Can I make this ahead of time? Yes, this soup is great for making ahead. You can prepare the broth and cook the vegetables completely. Store it in the refrigerator. It’s best to cook the noodles and add them just before serving to prevent them from becoming too soft.
- What is kombu? Kombu is a type of dried edible kelp (seaweed) that is a cornerstone of Japanese cooking. It is packed with natural glutamates, which provide a deep, savory, “fifth taste” known as umami.
What To Serve With Miso Ginger Broth
This light and nourishing soup is a complete meal in a bowl.
This simple soup is satisfying on its own, but it’s even better with a few extra toppings added just before serving:
- A jammy, soft-boiled egg, halved
- A drizzle of chili oil or toasted sesame oil
- A sprinkle of togarashi (Japanese seven-spice blend)
- Extra fresh scallions or cilantro
How To Store Miso Ginger Broth
Keeping your delicious soup fresh.
- Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days. Note that the noodles will continue to absorb broth as they sit.
Homemade Miso Ginger Broth Nutrition Facts
An estimated guide per serving.
- Calories: 220 kcal
- Carbohydrates: 35 g
- Protein: 12 g
- Fat: 4 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, as written with vegetable broth, this recipe is completely vegan. Just ensure you are using a vegetable-based dashi.
Yes. While shiitake mushrooms provide a classic, deep umami flavor, you could also use cremini, oyster, or enoki mushrooms.
If you can’t find kombu, you can use a good quality store-bought vegetable broth as your base. To add a similar umami depth, you can let a few dried shiitake mushrooms steep in the hot broth for about 20 minutes before proceeding with the recipe.
Try More Recipes:
- Trader Joe’s Thai Wheat Noodles Recipe
- Trader Joe’s Taco Seasoning Recipe
- Trader Joe’s Soy Chorizo Recipe
Trader Joe’s Miso Ginger Broth Recipe
Course: SoupsCuisine: Japanese-InspiredDifficulty: Easy4
servings15
minutes50
minutes220
kcalAn easy, healthy, and authentic-tasting Miso Ginger Broth, made from scratch with a simple kombu dashi and packed with tender vegetables, tofu, and optional soba noodles.
Ingredients
Dashi: 1 (2×3 inch) piece of dried kombu, 5 cups water.
Soup: 3-4 tbsp white miso paste, 1 tsp grated ginger, ½ cup sliced shiitake mushrooms, 4 small turnips (quartered), ½ cup chopped carrots, ½ cup firm tofu cubes.
Add-ins: ¼ cup chopped scallions, 4 oz cooked soba noodles (optional).
Directions
- Dashi: Gently simmer the kombu in 4 cups of water for 10 minutes (do not boil). Remove the kombu.
- Miso Base: In a small bowl, dissolve the miso paste in a few tablespoons of the hot dashi until smooth. Pour this mixture back into the pot.
- Simmer: Add the ginger, scallions, shiitakes, turnips, and carrots to the pot. Simmer on low for 35-40 minutes, until the vegetables are tender.
- Finish: Stir in the tofu and cooked soba noodles (if using) and heat through.
- Taste and season with a few teaspoons of soy sauce, if desired. Serve hot.
Notes
- The key to a good dashi is to never boil the kombu, which can make the broth bitter.
- Always dissolve your miso in a little broth separately before adding it to the main pot to prevent lumps.
- This soup is a perfect base for customization; feel free to add other vegetables like bok choy or edamame.
- The soup is delicious on its own, but a soft-boiled egg is a fantastic addition for extra protein.
