Simple and Delicious Spinach Miso Soup
Flavorful Miso Soup with Seasonal Spinach and Dried Shrimp!
This recipe uses fresh spinach, often called ‘seomcho’ or ‘noji spinach,’ along with dried tiny shrimp and miso made from rice, to create a clear and savory miso soup. It’s a highly recommended, gentle option for babies, children, or those on a special diet who need to avoid strong flavors. The natural sweetness of the spinach complements the rich umami of the dried shrimp, making it a delightful soup for the whole family.
Main Ingredients
- 200g Spinach (clean and trim)
- 1 handful Dried Tiny Shrimp (briefly rinse in cold water)
- 1/2 stalk Scallion (thinly sliced)
- 4-5 pieces Dried Kelp (wipe clean with a damp cloth)
- 1/2 handful Dried Anchovies for broth (remove innards)
Seasonings & Flavorings
- 1 Tbsp Rice Miso Paste (or a mild miso paste)
- 1 tsp Minced Garlic
- Pinch of Black Pepper (adjust to taste)
- 1 Tbsp Rice Miso Paste (or a mild miso paste)
- 1 tsp Minced Garlic
- Pinch of Black Pepper (adjust to taste)
Cooking Instructions
Step 1
In a pot (approx. 2.5L capacity), add half the water. Add the dried kelp and dried anchovies, then bring to a rolling boil over medium-high heat for 10 minutes to create a flavorful broth.
Step 2
Tear or cut the fresh spinach (seomcho or noji spinach) into bite-sized pieces. Gently swish the spinach in cold water 3-4 times to thoroughly wash away any dirt or impurities.
Step 3
Thinly slice the scallion into rounds (about 0.5cm thick) and set aside.
Step 4
After boiling the broth for 10 minutes, remove and discard the kelp and anchovies. In a separate small bowl or ladle, dissolve the rice miso paste in a little bit of the hot broth. This helps to ensure the miso dissolves smoothly without clumps.
Step 5
Add the cleaned spinach to the broth. Then, add the dried tiny shrimp and minced garlic. Season with a pinch of black pepper, if desired. Once the spinach is added, reduce the heat to medium-low. Be mindful as miso soup can easily boil over.
Step 6
Simmer gently for about 7-8 minutes, or until the spinach is tender. Finally, add the sliced scallions and cook for another minute to finish the soup.
Step 7
Taste the soup and adjust seasoning if necessary. You can add a little salt or soy sauce if it’s not salty enough. The ‘seomcho’ spinach naturally releases a subtle sweetness, so no added sugar is needed. The combination of the spinach’s gentle sweetness, the dried shrimp’s savory depth, and the clean broth creates a wonderfully balanced and delicious miso soup.
