Photo of Ginger-Miso Vegetable Soup by WW

Ginger-Miso Vegetable Soup

Points® value
Total Time
25 min
5 min
20 min
Store-bought broth simmers with sliced ginger and miso to create a flavorful base for this Asian-inspired soup. Enjoy it as a warming snack or starter, or as a side to fried rice or noodles. To streamline prep, look for pre-sliced shiitake mushrooms and trimmed snow peas; they’re valuable timesavers. If you can’t find baby bok choy, you can use regular bok choy and chop it into 1- to 2-inch pieces. When the soup sits, the miso makes the broth cloudy; you can simply stir it to redistribute the miso more evenly.


Unsalted chicken stock

4 cup(s), or vegetable stock


1 cup(s)

White miso

¼ cup(s)

Fresh ginger

1 piece(s), (2 inches), peeled and thinly sliced

Shiitake mushroom

1 cup(s), sliced, sliced

Baby bok choy

9 oz, cut into 2-in-long pieces

Snow peas

6 oz, halved


¼ cup(s), chopped, thinly sliced


  1. In a Dutch oven or large saucepan, whisk together the stock, water, and miso. Add the ginger and bring to a boil over high heat. Reduce the heat to low; cover and simmer 10 minutes. Scoop out the ginger with a slotted spoon; discard.
  2. Increase the heat to medium. Add the mushrooms, boky choy, and snow peas. Cook, uncovered, until the vegetables are crisp-tender, about 5 minutes. Sprinkle with the scallions.
  3. Serving size: 1 1/2 cups