This miso soup is easy and quick to cook—uses frozen spinach, radish and vegetable bouillon powder (and, of course, miso). It can be ready in 15 minutes!
Japanese miso soup (味噌汁) is very easy to make. An authentic one is made from kelp(kombu) and dried fish to make a broth, and then cooked with miso. But you can still make a pretty good miso soup even you don’t have those specific ingredients. I use vegetable bouillon powder instead, which tastes good too.
Spinach and Radish Miso Soup Recipe
When I want to have a quick dish to eat with rice, miso soup is often my top choice—easy, healthy and tasty, who doesn’t love it?
Ingredients
Serves 2
- 4 radish, quartered
- 3 portions frozen spinach
- ¼ onion, diced
- 1 egg, whisked (optional)
- 1 heaped tbsp miso (any type)
- 1 L water
- 1 tsp vegetable bouillon powder
- a pinch of salt (if required)
- black pepper
How to Make
- Warm a tsp of oil in a pot over medium-low heat, sauté the onions and radish until fragrant, then pour in water, add miso, bouillon powder, and bring to boil.
- Throw in the frozen spinach as well. Stir from time to time.
- Have a taste and adjust. You might want to add some soy sauce, and/or sesame oil to enhance the fragrance. Take off from the heat. Stir in the egg (if using), slightly stir, freshly crack in some black pepper before serving.
