Spicy Miso Ginger Soup with Mushrooms & Spinach


½ tbsp. rice bran oil
2 tsp. sesame oil
2 shallots, chopped
4 inch piece of ginger, peeled
4 cloves garlic, peeled
2 scallions, chopped (whites and light green only)
½ pound extra firm tofu, drained and cubed
10 oz. shiitake mushrooms, sliced
2 tsp. chili garlic paste
10 cups vegetable or imitation chicken broth
1 6-inch strip of kombu
2 tbsp. white miso paste
1 tbsp. tamari or soy sauce (can adjust taste)
1-2 tbsp. sriracha (optional, to taste)
red pepper flakes (optional, to taste)
1.5 cups shredded carrot
1.5 cups shredded daikon
2-3 cups packed spinach leaves (could also use kale or mustard greens)
Soba noodles (optional, to serve)


  1. Process the garlic and ginger in to a paste in the food processor.
  2. Heat up the oils in a heavy bottom soup pot.
  3. Add in the garlic, ginger and scallions and saute for a few minutes to soften.
  4. Add in the mushrooms and the tofu and saute for several minutes.
  5. Stir in the chili paste and add in the broth.
  6. Mix in the miso paste and tamari and taste the soup a bit. Add additional sriracha or red pepper flakes for extra heat.
  7. Add in the shredded veggies and spinach and cover the pot. Let the soup simmer for about a half hour.
  8. Serve over soba noodles.
  9. Enjoy!


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Spicy Miso Ginger Soup with Mushrooms & Spinach
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