Spicy Miso Lentil Soup Recipe

Introduction

Spicy Miso Lentil Soup is a comforting and flavorful dish that combines hearty lentils and rice with a vibrant miso and spinach blend. Enhanced by fresh ginger, chiles, and shiitake mushrooms, this soup offers a delightful balance of spice and umami that’s perfect for any season.

Ingredients

• 1 cup green or brown lentils
• 3/4 cup long-grain white rice
• Salt, to taste
• 1 (5-ounce) package fresh baby spinach (about 6 cups, not packed)
• 2 ½ tablespoons white miso
• 1 inch fresh ginger, unpeeled and thinly sliced
• 1 or 2 serrano or jalapeño chiles, destemmed and halved
• 1 lime, halved
• 1 tablespoon toasted sesame oil, plus more for serving
• 4 ounces shiitake mushrooms, destemmed and thinly sliced

Instructions

1. Step 1: In a medium or large pot, bring 6 cups of water, lentils, rice, and a pinch of salt to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, until the lentils are tender but not mushy and the rice is breaking down, about 15 to 20 minutes.
2. Step 2: While the soup simmers, place 1/4 cup water, spinach, miso, ginger, one serrano chile, and the juice from half the lime in a blender. Blend until smooth. The mixture should be slightly spicier than desired as it will dilute in the soup. Add more serrano chiles if you prefer extra heat. Set aside.
3. Step 3: Heat toasted sesame oil in a large skillet over medium heat. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until the mushrooms are browned, about 7 to 9 minutes. Remove from heat and keep warm.
4. Step 4: When the lentils and rice are cooked, turn off the pot’s heat. Stir in the blended spinach and miso mixture. The soup will thicken slightly as it sits. Taste and adjust salt as needed.
5. Step 5: Serve the soup topped with the sautéed mushrooms, a squeeze of lime, and a few drops of toasted sesame oil for extra flavor.

Tips & Variations

• For a milder heat, use only one chile or remove the seeds before blending.
• Substitute shiitake mushrooms with cremini or button mushrooms if preferred.
• Add a handful of chopped fresh herbs like cilantro or green onions for freshness.
• If you want a thicker soup, reduce the water slightly when cooking lentils and rice.
• Use vegetable broth instead of water for a richer base.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if it has thickened too much. Avoid freezing, as the texture of the miso and spinach blend may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of green or brown lentils?

Red lentils cook faster and tend to become mushy, which will change the texture of the soup. If using red lentils, reduce cooking time and monitor closely to avoid overcooking.

Is there a substitute for white miso?

You can use yellow or red miso as a substitute, but they have a stronger flavor. Start with a smaller amount and adjust to taste to prevent overpowering the soup.

Spicy Miso Lentil Soup Recipe

Print Recipe

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4.6 from 122 reviews

A vibrant and nourishing Spicy Miso Lentil Soup featuring tender lentils, fluffy rice, fresh baby spinach blended with spicy serrano chiles and white miso, complemented by savory sautéed shiitake mushrooms, finished with a squeeze of lime and toasted sesame oil for a perfect balance of heat and umami.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 to 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Soup Base

• 1 cup green or brown lentils
• 3/4 cup long-grain white rice
• Salt, to taste
• 6 cups water

Spinach Miso Blend

• 1 (5-ounce) package fresh baby spinach (about 6 cups, not packed)
• 2 ½ tablespoons white miso
• 1 inch fresh ginger, unpeeled and thinly sliced
• 1 or 2 serrano or jalapeño chiles, destemmed and halved
• Juice of ½ lime
• 1/4 cup water (for blending)

Mushrooms and Garnish

• 1 tablespoon toasted sesame oil, plus more for serving
• 4 ounces shiitake mushrooms, destemmed and thinly sliced
• Juice of remaining lime half

Instructions

1. Cook Lentils and Rice: In a medium or large pot, bring 6 cups of water, lentils, rice, and a pinch of salt to a boil over high heat. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils are tender but not mushy and the rice is breaking down, about 15 to 20 minutes.
2. Prepare Spinach Miso Blend: While the soup simmers, place 1/4 cup water, fresh baby spinach, white miso, sliced ginger, one serrano chile, and juice from half the lime into a blender. Blend until smooth. Since the mixture will be diluted by the soup, it should taste slightly too spicy—add more serrano chile as desired to increase heat. Set aside.
3. Sauté Mushrooms: In a large skillet, heat 1 tablespoon toasted sesame oil over medium heat. Add shiitake mushrooms and a pinch of salt, and cook, stirring occasionally, until the mushrooms are browned and tender, about 7 to 9 minutes. Remove from heat and keep warm.
4. Combine and Finish Soup: When lentils and rice are cooked, turn off the heat. Stir the spinach miso blend into the soup; the mixture will thicken as it sits. Adjust seasoning with salt to taste. Serve topped with sautéed shiitake mushrooms, a squeeze of the remaining lime half, and a few drops of toasted sesame oil.

Notes

• You can substitute serrano chiles with jalapeños if you prefer a milder heat.
• For a gluten-free version, ensure the miso paste is labeled gluten-free as some contain barley or wheat.
• This soup keeps well in the refrigerator for up to 3 days and tastes great reheated.
• Adjust the amount of chiles based on your spice tolerance.
• Use vegetable broth instead of water for a richer flavor.

Keywords: spicy miso soup, lentil soup, vegan miso soup, healthy lentil recipe, easy Asian soup, spinach miso soup, shiitake mushroom soup