Mid-winter miso soup

No joke, I made this for breakfast for three days running. This isn’t the miso soup you’re used to–that lame little bowl that comes out before your sushi in Japanese restaurants, with maybe a cube of tofu floating around. This soup is HEARTY. Bigger portions with vegetables and noodles mixed in make for a filling dish perfect for freezing mornings, or really any freezing time of the day–did I mention we live in Canada?


Miso soup
3/4 cup chopped mushrooms
1 packed cup chopped spinach
1/4 cup chopped green onion
1/4 cup chopped leek or onion (thin slivers)
Nori (seaweed)
2T sesame oil
2T soy sauce
Rice noodles


Put 6 cups water on to boil in saucepan
While it’s boiling, heat sesame oil in frying pan
Add mushrooms and sauté for just a few minutes until lightly cooked. Add soy sauce to taste- I used about 2T
Add spinach to pan with mushrooms and cook for just a minute or two, until slightly decreased in size. Remove pan from heat and set aside
When water reaches a boil, add one sheet of seaweed torn into small pieces
Simmer for five minutes
Add leeks/onions to boiling water, continue to simmer for five more minutes
Add rice noodles to soup and cook for five more minutes until soft
While they cook, add more nori to preference-I usually add two more sheets torn up
Turn off the heat
Add the miso, about 1 T per cup of water. I usually put a bit of the soup water into a ladle or bowl and mix the miso to ensure it dissolves before adding it to the bowl
Mix in spinach and mushrooms
Ladle into bowls
Sprinkle green onions on