Ginger Miso Soup

This nourishing ginger miso soup recipe is filled with shiitakes, turnips, tofu, carrots & soba noodles. A delicious healthy lunch.

Ginger Miso Soup Recipe

I’ve had this miso soup in the queue for a little while now. Which isn’t normally the way I work, but I knew this humble healthy soup would get little love in between all of the sparkly & sprinkle-y holiday recipe madness. So I saved it especially for this week, which is otherwise known as the soupiest, salad-iest week on the internet.

Turnips are a little new for me. I can’t say that I ever didn’t like them, but I never really went out of my way to eat them. Lately, they’ve been catching my eye at the farmers market, and I haven’t been able to get enough. Pink, white, roasted… but I especially like them simmered down into soups like this one. Their bitterness subsides as they soften and soak up the broth.

Ginger Miso Soup ingredients

Oh, and not pictured here – are those beautiful turnip greens that I chopped up, set aside, and sadly left out of the photo above (oops). Add them (or any other greens you like) during the last 10 or so minutes of the simmering time – just long enough for them to wilt. And like most soups, this one gets better the longer it sits. (It was especially good around day 2 or 3, and it reheats perfectly).

5.0 from 1 reviews
Ginger Miso Soup
This nourishing ginger miso soup recipe is filled with shiitakes, turnips, tofu, carrots & soba noodles. A great healthy lunch.
Serves: 2 as a main, 4 as a starter
For the dashi:
  • a piece of dried kombu, about 2x3 inches
  • 4 cups water
For the soup:
  • 4 cups dashi
  • 3 to 4 tablespoons white miso paste
  • 1 teaspoon grated 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
  1. Make the dashi: Gently rinse the kombu piece. Place it in a medium pot with 4 cups water and gently simmer for 10 minutes. Don’t let it boil, or the kombu flavor will turn bitter. Once the kombu piece is soft, remove it and bring the water to a boil for just a few minutes.
  2. Reduce the heat again and add 1 cup more water. In a small bowl, stir the miso paste together with some of the hot dashi water (until it’s not clumpy), then stir to incorporate it into the soup broth.
  3. Add the ginger, scallions and shiitakes, turnips, and carrots and simmer on low until the turnips are soft and fork-tender (about 35-40 minutes). Note: If your soup is too thick, add 1-2 cups more water until it is a thinner consistency.
  4. Add the tofu and cooked soba noodles. Then taste and adjust seasonings, adding a few teaspoons of soy sauce if you like.
  5. Store leftover soup in the fridge for 3 to 4 days.
In this recipe I used King Soba brown rice noodles (which are gluten free). I also like Eden's soba noodles, although I find the 100% buckwheat noodles get a little too clumpy.



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Rate this recipe (after making it):  

  1. I have never tried a Tokyo Turnip! I can’t wait until our lovely WF opens in a few months. Turnip season will be close to over but I’ll look and hope anyway!

    • Laura from

      Never tried Tokyo turnip either! But I love how the longer the soup sits, the better it gets. And how it re-heats up nice. Perfect to take for lunch and tastier than that PB&Jelly sandwich….by leaps and bounds!!!

  2. iamchef from

    Mmm this looks delicious! – Turnips are such an underrated vegetable! x

  3. This looks wonderful Jeanine! I love clean and healthy Japanese food and this is exactly what I want after the period of festive eating!

  4. I don’t use turnips much either. This would be a good excuse to do so, especially because I’m always making a version of miso soup!

  5. I’m making soups for like every meal these days…this one is so unique that I just HAVE to add it to the mix!

  6. Eileen from

    Soup! This is exactly what I want to eat lately — filled with winter veg, hot, and comforting. Hooray!

  7. Cherie from

    This looks so delicious, a definite attempt will be made from me! I love a good soup noodles! x

  8. Cherie from

    This looks so delicious, a definite attempt will be made from me! I love a good noodle soup! x

  9. Wow, I definitely have to try this. I’m always nervous to experiment with new types of cuisines and have never attempted japanese food…but I think this needs to change in 2015! Thanks for the recipe 🙂

  10. Katie from

    I’m actually disappointed that I used the last of my garden turnips last night and not for this soup. Looks delicious and healthy, can’t wait to try it! Maybe I’ll grow Tokyo turnips this year! 🙂

  11. I have been eating miso soup by the gallon lately. It is so simple, and easy to alter to use up whatever I have in my fridge that day. I love adding kale to my miso soup. The saltiness of the miso paste helps town down the bitterness of the kale.

  12. dervla from

    Happy new year, Jeanine! This miso soup looks like the perfect meal to wash away all the sugar i consumed over the holiday :))

  13. This soup is so pretty and I am sure tastes just as good as it looks. My boyfriend is obsessed with anything miso. Can’t wait to make this for him!

  14. Tingting

    Can you please tell me which fonts you are using? Especially the handwritten one, I love it so much! But I can’t find it anywhere..

  15. Rachel

    Hi, do you know where can I find Tokyo turnips in Austin? Does Whole Foods in North Lamar carries them.
    Thanks for a beautiful recipe!

  16. This soup sounds and looks amazing!!! I can’t wait to try it out now that it’s coming back into soup season. Thanks for sharing 🍐

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.