Alison Miksch
Hands-On Time
5 Mins
Total Time
20 Mins
4 servings

Sip on this warming broth alone or make it a meal with wilted greens and a soft-boiled egg. For something a little more filling, add cooked soba noodles. Ginger is proven to be highly effective in combatting nausea, plus it's great for digestion. Miso paste, a fermented condiment commonly used in Asia is incredibly nutritious and aids in digestion. Plus its probiotics make for a healthy gut. If you’re new to miso, go easy—a small amount can go a long way in terms of flavor. Whether you sip on ginger-spiked miso broth as a warming beverage or bulk it up for a meal, this is one recipe that proves clean eating can be simple, nourishing and delicious. Top it off with a bit of Togarashi, a Japanese spicy condiment made from chili peppers and other ingredients like sesame seeds and nori. Use it for more than just soup: it also goes great with seafood, roasted vegetables, and noodle dishes.

How to Make It

Step 1

Combine broth, water, salt, ginger, and garlic in a large saucepan; bring to a boil over high. Reduce heat to medium, and simmer until fragrant, 10 to 15 minutes.

Step 2

Meanwhile, bring a medium pot of water to a boil. Add eggs, reduce heat to medium, and cook at a vigorous simmer for 6 minutes. Drain; rinse eggs under cold water to cool. Peel eggs and cut in half lengthwise.

Step 3

Remove broth from heat; remove and discard ginger and garlic. Stir in kale. Cover and set aside until kale is wilted, about 4 minutes. Transfer ½ cup broth to a medium bowl and whisk in miso and vinegar until smooth. Add miso mixture to broth in saucepan; whisk to combine.

Step 4

To serve, ladle broth with greens into 4 serving bowls. Top each bowl with 2 egg halves, and sprinkle with togarashi.

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