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Miso Soup

By , from the Culinate Kitchen collection
Serves 2
Prep Time 5 minutes
Cook Time 20 minutes


Miso soup is one of those foods I turn to when my spirits are low, my taste buds jaded, and/or my feet are cold. This is a simple soup to make; it’s best made when you’re ready to eat, as it doesn’t hold well.



2 dried shiitake mushrooms, rinsed
3 cups water
1 carrot, peeled and cut into matchsticks
½ cup baby spinach
½ cup firm or soft tofu, cut into small cubes
Tbsp. red or brown miso


2 Tbsp. sliced green onions
½ tsp. toasted sesame oil


  1. In a small pot, combine the dried mushrooms with the water. Bring to a boil, reduce heat to a simmer, then remove mushrooms and slice into strips. Return mushrooms to pot and allow to simmer for 15 minutes. Add the carrots, spinach, and tofu.
  2. In a small bowl, whisk together the miso with ¼ cup of the mushroom broth; once the mixture is smooth, return it to the soup pot. Stir until blended, then turn off the heat.
  3. Divide the soup between two bowls and garnish each with a tablespoon of green onions and a drizzle (about ¼ teaspoon) of sesame oil.

This content is from the Culinate Kitchen collection.

There are 2 comments on this item
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0% recommend this recipe
1. by Travis Jonquil on Apr 16, 2009 at 2:05 PM PDT

For a more traditional flavor use kombu or wakame seaweed instead of spinach and if you can get to an asian store get some bonito flakes.

2. by anonymous on Apr 28, 2009 at 5:02 PM PDT

Can I use sweet white miso with good results?

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