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Spicy Miso Lentil Soup Recipe

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★★★★★

4.7 from 80 reviews

This Spicy Miso Lentil Soup is a comforting and nutritious bowl featuring tender lentils and rice cooked in water and seasoned with salty white miso, spicy serrano chiles, and fresh ginger. A vibrant blended spinach-miso mixture adds depth and creaminess, while sautéed shiitake mushrooms and toasted sesame oil give a rich umami finish. Perfect as a warming, wholesome meal that combines Asian-inspired flavors with hearty ingredients.

Ingredients

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Main 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
  • 6 cups water (for cooking lentils and rice)
  • 1/4 cup water (for blending)

Instructions

  1. Cook Lentils and Rice: In a medium or large pot, bring 6 cups of water, the lentils, rice, and a pinch of salt to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer while stirring occasionally. Cook until the lentils are tender but not mushy and the rice is breaking apart, about 15 to 20 minutes.
  2. Prepare the Spinach-Miso Blend: While the soup simmers, add 1/4 cup water, fresh baby spinach, white miso, sliced ginger, one serrano chile, and juice from half a lime into a blender. Blend until completely smooth. The mixture should be slightly spicier than desired because it will be diluted by the soup. If needed, add more serrano chiles and blend again to reach the right level of spiciness. Set aside.
  3. Sauté Mushrooms: Heat a large skillet over medium heat and add toasted sesame oil, sliced shiitake mushrooms, and a pinch of salt. Stir occasionally and cook until mushrooms are browned and tender, about 7 to 9 minutes. Once done, turn off the heat and let the mushrooms sit until ready to serve.
  4. Combine and Finish Soup: When lentils and rice are cooked, turn off the heat. Stir in the blended spinach-miso mixture into the pot. The mixture will thicken as it sits. Taste and adjust seasoning with salt as needed.
  5. Serve: Ladle soup into bowls. Top with the sautéed shiitake mushrooms, a squeeze of fresh lime juice, and a few drops of toasted sesame oil for extra flavor. Serve hot and enjoy a well-balanced, spicy, and umami-rich lentil soup.

Notes

  • Adjust the number of serrano or jalapeño chiles depending on your spice tolerance.
  • Make sure not to overcook the lentils to avoid a mushy texture; they should be tender but hold some shape.
  • The blended spinach-miso mixture adds creaminess without dairy, making this soup vegan-friendly.
  • Sautéed mushrooms add umami and texture contrast, but can be omitted or replaced with other mushrooms.
  • Extra toasted sesame oil can be added when serving to enhance flavor.
  • Use low-sodium miso if you want to control the salt content more precisely.

Keywords: spicy miso soup, lentil soup, vegan soup, shiitake mushrooms, spinach soup, healthy soup, Asian soup recipe, one-pot soup, comfort food

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