If you’re looking for a quick and healthy side to add bold flavors to your meal, my Spinach Miso Soup is the perfect choice! This twist on a classic miso soup brings hearty spinach to the mix, making it a flavorful and veggie-packed option that’s rich in umami. It’s super easy to make and pairs wonderfully with so many Japanese dishes – trust me, once you try it, you’ll want this soup on repeat!
Why I Love This Recipe
I crafted this Spinach Miso Soup as a quick, easy side dish that’s perfect for any Japanese meal. It’s a simple soup made with dashi, miso paste, and fresh spinach, which gives it a savory flavor with a hearty, veggie-packed twist. What makes miso soup a go-to at my house is how versatile it is – you can make it with tofu for a Tofu Miso Soup, or add wakame for a Seaweed Wakame Miso Soup, or even clams for an Asari Miso Soup!
Also cannot forget how simple it is to make – just dashi, spinach, and miso paste, all ready in just 5 minutes! It’s a go-to recipe that’s foolproof and great for anyone looking to add a healthy, vegetable-packed soup to their meal. Trust me, once you try it, you’ll want to make this now for your next meal!
Ingredients
Ingredients
- 2 Cups Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi. Used as the base of the soup.
- 2 Cups Spinach – fresh, washed and loosely chopped.
- 2 tbsp Miso – awase brown Miso is what I recommend, but can use white miso or red miso as well best on personal preference. Used as the main base of the soup.
- 1/2 Stalk Green Onions – fresh and chopped
🥢 Dashi Pro Tip
For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.
🥢 Miso Paste Note
You have three miso paste options: White Miso, which is mild and sweet; Red Miso, known for its robust and salty flavor; and Brown Miso, or Awase Miso, offering a balanced blend of salty, sweet, and umami. I recommend using Awase Miso for this recipe.
Directions
Step 1 Wash and loosely chop the spinach.
Step 2 Pour the dashi into a stovetop pot and bring it to a soft boil. Once it’s boiling, add in chopped spinach and cook for 2-3 minutes until tender.
Step 3 Remove the soup from heat and stir in the miso paste. To blend smoothly, place the miso in a strainer and use chopsticks or a spoon to dissolve it into the dashi.
🥢 Miso Pro Tip
Once miso is added, do not allow to boil to maintain the natural umami flavors.
Step 4 Transfer the miso soup to a bowl and garnish with freshly chopped green onions before serving.
Recipe Variations
One of the best things about miso soup is how versatile it can be. You can easily switch up the ingredients to create different variations. For instance, try adding enoki mushrooms for a flavorful Enoki Miso Soup or shimeji mushrooms for a Shimeji Miso Soup. If you love earthy flavors, shiitake mushrooms make a delicious Mushroom Miso Soup. For a refreshing twist, Japanese radish makes a crisp Daikon Miso Soup, while fried tofu gives you a comforting Age Tofu Miso Soup.
If you’re in the mood for something different, crack an egg into the broth for an Egg Drop Miso Soup, or add pork belly and vegetables for a hearty Tonjiru Pork Miso Soup. These variations keep miso soup exciting and allow you to tailor it to your tastes!
Pairing Recommendations
Miso soup pairs perfectly with hearty dishes like my Garlic Fried Rice or a Crispy Pork Cutlet. The rich flavors of the soup balance the boldness of the garlic fried rice, while the soup’s lightness complements the crunchy pork. Add a side of Japanese Vegetable Stir Fry for a complete meal that is hearty and delicious!
Frequently Asked Questions
What if the miso soup is too salty or too watery?
If your miso soup turns out too salty or too watery, don't worry – you can easily fix it! If it’s too salty, just add a bit more dashi to balance the flavor. On the other hand, if it’s too watery and you want a stronger miso taste, simply add more miso paste until the flavor is to your liking.
Can I use frozen spinach instead of fresh?
I recommend using fresh spinach for the best flavor and texture. Frozen spinach tends to be softer and may slightly alter the texture and flavor of the soup.
Can I make this soup without dashi?
Dashi is essential for the authentic flavor of miso soup, so it’s best to use it. If you’re looking for an easy option, you can use hondashi powder as you just add it to the water.
Storage Tips
To store leftovers, place the soup in an airtight container and refrigerate. It will stay fresh in the fridge for 7-10 days.
Other Recipes You Might Like
- Japanese Napa Cabbage Soup
- Japanese Hibachi Onion Soup
- Japanese Vegetable Soup
- Japanese Chicken Soup
Watch How To Make It
Spinach Miso Soup
Ingredients
- 2 Cups Dashi
- 2 tbsp Miso
- 2 Cups Spinach loosely chopped
- 1/2 Stalk Green Onions chopped
Instructions
- Gather all the ingredients.
- Wash and roughly chop the spinach.
- Pour dashi into a stovetop pot and bring it to a soft boil. Once boiling, add the chopped spinach and cook for 2-3 minutes until tender.
- Remove the soup from heat and stir in the miso paste. For smooth blending, place the miso in a strainer and use chopsticks or a spoon to dissolve it into the dashi.
- Transfer the miso soup to a bowl and garnish with freshly chopped green onions before serving.
Nutrition
*Values Based Per Serving
