This savory, warming Trader Joes Miso Ginger Broth Recipe is made with white miso paste, fresh ginger, and shiitake mushrooms, ready in just 15 minutes. Swirling the miso in at the very end creates a cloudy, fragrant liquid that feels incredibly comforting. I always keep a batch in the fridge for quick noodle soups.
The Secret To Getting It Right
I used to boil miso paste with the rest of my soup ingredients, which ruined the delicate flavor and killed the probiotics. Now, I always remove the broth from the heat before whisking in the miso paste.
Fresh ginger is absolutely non-negotiable for recreating that signature Trader Joe’s bite. Using dried ginger powder just leaves a gritty texture and flat taste behind.
Jump to RecipeTrader Joes Miso Ginger Broth Recipe Ingredients
- 4 cups vegetable broth
- 2 cups water
- 3 tablespoons white miso paste
- 2 tablespoons fresh ginger, grated
- 1 tablespoon soy sauce
- 3 dried shiitake mushrooms
How To Make Trader Joes Miso Ginger Broth Recipe
- Simmer the Base: In a medium pot, combine vegetable broth, water, grated ginger, soy sauce, and dried shiitake mushrooms. Bring to a gentle simmer over medium heat for 10 minutes.
- Steep the Flavor: Remove the pot from the heat. Use a slotted spoon to remove the dried mushrooms if you prefer a perfectly clear broth.
- Whisk the Miso: Place the white miso paste in a small bowl. Ladle a half cup of the hot broth into the bowl and whisk until completely smooth.
- Combine and Serve: Pour the thinned miso mixture back into the main pot and stir well to combine. Serve immediately or use as a base for noodles.
Recipe Tips
- Don’t boil the miso: Boiling destroys the delicate flavor and beneficial probiotics of the miso paste.
- Use white miso: White miso is sweeter and milder, which perfectly matches the original store-bought version.
- Grate ginger finely: Using a microplane ensures the ginger melts into the broth without leaving fibrous chunks.
What To Serve With Miso Ginger Broth
Serve this flavorful broth poured over cooked udon or ramen noodles. It is also fantastic with steamed dumplings or silken tofu and chopped scallions floating on top.
How To Store
Store leftover broth in an airtight container in the fridge for up to 5 days. Reheat gently on the stove over low heat, making sure not to let it boil.
FAQs
Can I freeze this broth?
Yes, you can freeze it for up to 3 months. Thaw overnight in the fridge before reheating gently.
Can I use red miso instead?
Red miso is much stronger and saltier than white miso. If you use it, start with half the amount to avoid overpowering the ginger.
What if I don’t have shiitake mushrooms?
You can substitute a teaspoon of mushroom powder or simply use a richer vegetable broth base instead.
Nutrition
- Calories: 45
- Total Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 650mg
- Total Carbohydrate: 7g
- Protein: 2g
Trader Joes Miso Ginger Broth Recipe
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servings5
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minutesTrader Joes Miso Ginger Broth Recipe creates a savory, warming base using fresh ginger, white miso paste, and mushroom broth in just 15 minutes. It is perfect for whipping up a quick, comforting noodle soup on a chilly weekday afternoon.
Ingredients
4 cups vegetable broth
2 cups water
3 tablespoons white miso paste
2 tablespoons fresh ginger, grated
1 tablespoon soy sauce
3 dried shiitake mushrooms
Directions
- 1. Simmer the Base: In a medium pot, combine vegetable broth, water, grated ginger, soy sauce, and dried shiitake mushrooms. Bring to a gentle simmer over medium heat for 10 minutes.
- 2. Steep the Flavor: Remove the pot from the heat. Use a slotted spoon to remove the dried mushrooms if you prefer a perfectly clear broth.
- 3. Whisk the Miso: Place the white miso paste in a small bowl. Ladle a half cup of the hot broth into the bowl and whisk until completely smooth.
- 4. Combine and Serve: Pour the thinned miso mixture back into the main pot and stir well to combine. Serve immediately or use as a base for noodles.
