Update: This was one of the most popular recipes from my previous site, Mel’s Food Blog. I’ve re-tested it and re-shot it with some very minor tweaks. The miso is made into a slurry and added at the very end to ensure the probiotics aren’t destroyed when the soup is heated. I can honestly say that I still make this soup regularly – it’s great for sick days.
I’ve had spicy miso soup at least once a week for almost two months now. It comes together quickly and is warming on these cold and rainy days. I promised you all a recipe a while back, but I can’t seem to make this soup the same way twice. So, I’m giving you a recipe with lots of options. You can customize this soup to suit your tastes or match your refrigerator inventory.
Spicy Miso Soup
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 lb mushrooms (button, cremini, or shitake), sliced
- 2-3 teaspoons red chili flakes
- 2 tablespoons fresh peeled grated ginger
- 2-4 large cloves garlic, minced
- 1 14 oz can beans (navy, garbanzo, or cannellini), drained and well rinsed
- 4 cups broth or stock
- 3-4 tablespoons miso paste, white or red
- 2 cups hearty greens (kale, chard, collards or spinach), sliced into thin ribbons
- Heat oil over medium heat in a large pot. Add the onion and mushrooms and cook until both are soft, and the onions are translucent, about 5 minutes.
- Add the red chili flakes, ginger, garlic. Stir well to combine and let cook for 1 minute.
- Add the broth and beans, then bring to a simmer and let cook about 5 minutes.
- While the broth is heating prepare the miso. In a small bowl, add the miso paste and a little bit of water. Mix with a fork until a slurry has formed; this will prevent the miso paste from clumping together when you add it to the soup. Set aside.
- Add the greens and cook for 1-2 minutes more, until they turn bright green. Remove from heat and let cool slightly then add in the miso slurry. Stir to combine and serve immediately.
- This soup is really good with egg added to it, if you like that kind of thing. I usually crack the eggs into a dish, whisk them together, then pour into the soup just before adding the greens. You could also poach or soft boil them separately and add just before serving.
- The beans could also be substituted for cubed tofu
What’s your go-to comfort food this time of year?