# What You Need:
→ Broth
01 - 6 cups low-sodium vegetable broth
02 - 2-inch piece fresh ginger, peeled and thinly sliced
03 - 2 cloves garlic, thinly sliced
04 - 2 tablespoons white or yellow miso paste
→ Vegetables
05 - 1 cup shiitake mushrooms, thinly sliced
06 - 1 cup baby spinach or bok choy, roughly chopped
07 - 1 medium carrot, julienned or thinly sliced
08 - 2 green onions, sliced
→ Garnish
09 - 1 tablespoon toasted sesame seeds
10 - 1 tablespoon chopped fresh cilantro
11 - 1 teaspoon chili oil or pinch of red pepper flakes
# How to Make It:
01 - In a large saucepan, bring the vegetable broth to a gentle simmer over medium heat. Add the sliced ginger and garlic, then simmer for 10 minutes to infuse the broth with aromatics.
02 - Add the mushrooms and carrot to the broth. Cook for 5 minutes until just tender.
03 - Remove a ladleful of hot broth and whisk with the miso paste in a small bowl until smooth and completely dissolved.
04 - Reduce the soup heat to low. Stir the miso mixture back into the pot without boiling to preserve the probiotic cultures.
05 - Add the spinach or bok choy and green onions. Stir until wilted, approximately 1 minute.
06 - Taste and adjust seasoning with additional miso or a splash of soy sauce if desired.
07 - Ladle into bowls and top with toasted sesame seeds, fresh cilantro, and chili oil or red pepper flakes.
