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
Makes 4-6 servings
1 tablespoon olive oil
1/2 onion, diced
1lb mushrooms (button, crimini, or shitake), sliced
2-3 teaspoons red chili flakes
2 tablespoons fresh grated ginger
2 large cloves garlic, minced
1 14 oz can beans (navy, garbanzo, or cannellini), drained and well rinsed
4 cups broth (vegetable or chicken)
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 to the pot, and cook until both are soft and the onions are translucent, about 5 minutes.
- Add the red chili flakes, ginger, garlic and beans. Stir well to combine and let cook for 1 minute.
- 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.
- Add the broth and miso paste mixture, then turn up to high and bring to a boil. Reduce heat slightly, to medium-high, and let cook for 5 minutes.
- Add the greens and cook for 1-2 minutes more, until they turn bright green. Remove from heat and let cool slightly before serving.
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 them separately and add just before serving.
What’s your go-to comfort food this time of year?