Print

Spicy Miso Lentil Soup Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/spicy-miso-lentil-soup-recipe/