This Four Ingredient Miso Spinach Soup is everything I want in a soup…super fast to make (like 10 minutes), healthy and low carb, and tasty with loads ofumami flavor from the miso and freshness from the veggies.
And I’m not exaggeraring…if you already have canned or boxed broth in your pantry, then you can literally make this soup in ten minutes. For cold-weather warmth and nourishment, what could be better?!
The verrrry short list of ingredients: unsalted chicken broth (or vegetable broth), miso paste, fresh spinach leaves, and chopped scallions. These four ingredients quickly combine for a soup with impressive umami and texture.
The Japanese often cook with miso paste, which comes in hundreds of varieties. From my research, it seems that Westerners are quickly catching on to how miso can dramatically enhance their cooking. Miso paste is key for the umami in this Four Ingredient Miso Spinach Soup. I used the Shirakiku brand, found in an Asian grocery. Miso paste is fermented and aged soybean paste that’s full of salty flavor…it adds not only saltiness, but incredible depth, when combined with an unsalted chicken or vegetable broth. The darker the miso paste, the longer it has been aged. I used a white miso paste for this soup recipe, but I think a darker one would be fine also.
Because the miso paste is quite salty, you only want to add a couple of heaping tablespoons to this soup recipe. Also, because of the miso’s saltiness, you should use unsalted broth. To be sure that the miso paste is gluten free, check the ingredients on the label.
Basically, just heat the broth up on the stovetop, add the miso paste to the broth to dissolve it, then add the fresh spinach leaves and chopped green onions. That’s it! This recipe makes about four servings.
For an easy soup that requires few ingredients and little time, but gives plenty of umami and fresh flavors, I highly recommend this Four Ingredient Spinach Miso Soup. Here’s the printable recipe:
- 1 quart of unsalted chicken or vegetable broth
- 2 heaping tablespoons of white miso paste
- 4 to 5 ounces (a few handfuls) of fresh spinach leaves
- 2 or 3 green onions (scallions), chopped
- Heat broth in medium saucepan until almost boiling.
- Add miso paste and stir until dissolved.
- Add spinach leaves and chopped scallions and stir until spinach is wilted.
- Serve warm.
- Refrigerate any leftovers for up to five days.
*Please note that all opinions are mine alone, and that I received no samples, payments, or financial incentives from Shirakiku or Kitchen Basics, their affiliates or any other person or entity for comments or links in this article.