Miso-Ginger Broth with Shiitake and Spinach
A light Japanese-inspired broth enriched with miso, fresh ginger, shiitake mushrooms, and spinach to nourish and refresh during a cold. This japanese-inspired soups (vegetarian) ready in about 25 minutes pairs white miso paste, grated fresh ginger, washed baby spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 tbsp white miso paste
- 1 tbsp, grated fresh ginger
- 1 cup, stems removed and sliced shiitake mushrooms
- 4 cups, washed baby spinach
- 5 cups water
- 2, thinly sliced scallions
- 1 tbsp soy sauce
- 1 tsp sesame oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium pot, bring 5 cups water to a gentle simmer over medium heat. Add 1 tbsp grated fresh ginger and 1 cup sliced shiitake mushrooms, simmering for 8 minutes until mushrooms soften.
- Step 2: Turn off the heat and whisk in 3 tbsp white miso paste until completely dissolved—do not boil miso to preserve probiotics.
- Step 3: Add 4 cups baby spinach leaves, stirring gently until wilted, about 1-2 minutes.
- Step 4: Season the broth with 1 tbsp soy sauce and 1 tsp sesame oil, then ladle into bowls.
- Step 5: Garnish each serving with 2 thinly sliced scallions for a fresh, comforting soup that supports immune function and hydration.
Frequently asked questions
How long does Miso-Ginger Broth with Shiitake and Spinach take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Ginger Broth with Shiitake and Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white miso paste from drying out.
Can I substitute ingredients in Miso-Ginger Broth with Shiitake and Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Ginger Broth with Shiitake and Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Miso-Ginger Broth with Shiitake and Spinach vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
