Ginger-Miso Broth With Wilted Greens


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.

Ginger Miso Broth With Soba Noodles and Wilted Greens
A warming and nutrient-rich broth packed with simple ingredients (and very few) that will help digestion, kick nausea to the curb, and promote a healthy gut. Enjoy the broth on its own or as a meal with wilted greens, a boiled egg, and tender soba noodles. Get the recipe:Ginger Miso Broth With Soba Noodles and Wilted Greens. Photo: Alison Miksch
Hands On Time:
5 mins
Total Time:
20 mins
4 servings


  • 4 cups lower-sodium vegetable broth

  • 3 cups water

  • ¾ teaspoon kosher salt

  • 1 (3-in.) piece fresh ginger, unpeeled and sliced

  • 1 large garlic clove, smashed and peeled

  • 4 large eggs

  • 1 bunch kale (8 oz.), stems removed, leaves torn (about 5 cups)

  • 3 tablespoons white miso

  • 1 tablespoon rice vinegar

  • Togarashi seasoning, for serving


  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.

  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.

  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.

  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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