Thirty-minute ginger-miso soup


Foggy fall mornings waiting for the school bus

I know there are a ton of WINTER IS COMING jokes floating on the internet but right now the reality that it *really* is coming is settling in. It’s time for hunkering down inside, enjoying fires in the fireplace, sipping hot cocoa, and making soothing soups and stews. It’s also time for snotty noses & children bringing back every little germ from school. I often joke that raising kids is like living inside a petri dish with small, drunk people. I am only partially kidding.

So when the sniffles began …oh…the second day the kids were in school, I immediately felt I needed to ramp up my soup game. I think I made this every day for about two weeks straight, and while correlation is not causation, I never did get a full-blown cold.

It smells as good as it looks!

This soup is also my go-to when I need to use up some languishing vegetables at the same time I need to get dinner on the table in 30 minutes. It’s jam packed full of vegetables, probiotics, and taste, so even the pickiest of eaters in my house will consume an entire bowl. The version I make is with the ginger-sesame baked tofu from the Thug Kitchen book (recipes for these are available all over the internet) but if you wanted to spend a little more time you could easily use chicken combined with chicken broth in your soup or just omit protein altogether.

Since I don’t always have time to make stock, I buy Better Than Bouillon. Why? Because it is the tastiest vegetable stock on the market, easy to use, and completely portable enough to be able to keep some in a cabinet at work for emergency lunch (which will be a post unto itself someday soon). Having said that, feel free to use any stock you want, just adjust your seasonings accordingly.

Chow mein noodles are easily purchased at discount stores around here for about $1 for a pound, so I always have those on hand as well. They come in convenient squares and so I use one per person (and cook up two extras for lunches the next day.

    Ginger-miso soup

Servings: 6 (four dinner servings, two lunch servings for the next day)


1 inch of ginger, chopped
2-4 cloves of garlic, chopped
½ large onion, chopped
1 TB avocado (or other high heat) oil
6 cups of vegetable stock
1-2 cup of thinly sliced vegetables such as a grated carrot, some red pepper slices, zucchini, mushrooms
2 cups of leafy cooking vegetables such as spinach or kale
6 slices of sesame-ginger baked tofu, chopped
6 squares of chow mein noodles (about 6/8 of a 1lb package)
2 TB of miso paste (I use brown but anything works here)
Optional: ½-1 tsp of chili-garlic sauce or Sriracha

For serving: chopped cilantro, lime wedges, chili-garlic sauce or Sriracha

Cooking instructions:

Over medium-high heat in a large soup pot, sauté the onion until soft and then add the ginger and garlic. Saute the ginger and garlic with the onion for 2-4 minutes. Add the 6 cups of stock and the thinly sliced vegetables but not the leafy vegetables. Add the chilli-garlic or Sriracha, if using. Let the soup come to a soft boil.

In a second pot filled with water, boil the chow mein noodles according to directions and drain. Set aside.

Once the soup is boiled, turn the heat down to medium-low add the leafy vegetables and cook the soup for another 2-5 minutes. Remove one cup of the soup broth and set aside.

Set out 4 bowls and fill each one with 1/6 of the noodles and 1/6 of the tofu. (if you are serving 6 people, set out six bowls and divide tofu and noodles equally, otherwise leave 2 portions of noodles and tofu off to the side).

Remove the soup from the heat

Once the cup of broth has cooled a bit, spoon the miso into the one cup of broth and stir until completely dissolved before adding it to the soup pot. Stir the soup pot thoroughly to distribute the miso.

Spoon the soup into the bowls over the tofu and noodles and serve.

Mr. Tucker working at the dining room table while he eats lunch

This recipe is perfect for me because it also solves what to serve the kids for lunch the next day. It has all the things that kids love: carbs, carbs, and more carbs!

This kid had two servings!