Spicy Miso Soup

2 comments

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

PREP TIME5 mins
COOK TIME15 mins
TOTAL TIME20 mins
COURSE: Soup
CUISINE: Japanese
KEYWORD: Fermented Food, Vegetarian
YIELD: 4 servings

INGREDIENTS

  • 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

INSTRUCTIONS

  • 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.

RECIPE NOTES

  • 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?

2 comments on “Spicy Miso Soup”

  1. Mel! I made this soup and it was great!!!!! I highly recommend it! I added some egg noodles to it!!
    Thanks so much!!!!

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