Spicy Miso Soup

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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

A spicy, flavourful soup perfect for rainy days.
COOK TIME15 mins
CUISINE: Japanese
KEYWORD: Fermented Food, Vegetarian
YIELD: 4 servings


  • 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?

2 thoughts 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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