This Spicy Miso Soup recipe is a bright and flavorful soup, loaded with good-for-you ingredients with tons of health benefits. This soup is made with chilis, mushrooms, tofu, fresh garlic, nori, and light sweet miso paste for a fantastic flavor.
This soup makes a fantastic starter, or a light lunch with a side salad.
This spicy miso soup is a bright & fiery starter, great when we want something simple, quick, and super yummy – and hot! We grew Malaysian chili peppers in our garden, and we’ve been adding them to everything! They give this soup some definite heat.
There’s so much good stuff in here, I always feel super healed after having a big bowl. The soup contains loads of antioxidants from the mushrooms, greens, garlic, peppers, and miso. Its a wonderfully light dish that brings some serious flavor!
This Spicy Miso Soup Recipe Is:
- Fresh
- Hot
- Flavorful
- Loaded with Veggies
- Comforting
- Satisfying
- Vegan, Vegetarian, and Meat Free!
Make Chili Miso Soup Vegan for a Healthy Version
This spicy miso soup is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.
What’s In This Noodle Miso Soup Recipe?
- Mushrooms, Chili Peppers, Green Onions– I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- Light Sweet Miso Paste – I love this light and sweet miso paste, I keep a few packs in my pantry for recipes when I want to add a little umami flavor in a pinch. Miso is a paste made from lightly fermented soy beans, and is a classic in soups and Asian dishes. I use this light sweet miso paste, and it adds the perfect amount of flavor to this soup! It also lasts forever in your fridge or pantry, so I always keep a few around!
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Shelf Stable Tofu – I have been LOVING these shelf-stable tofu packs from Amazon. I literally have 3 cases of them in my pantry as we speak. They are an inexpensive and healthy way to get some plant protein in. The texture of this extra firm tofu is perfect for this recipe, no pressing required!
- Nori or Dried Seaweed – I like to use crumbled sheets of nori (like the kind you would use to make sushi) in my soups. I always have a pack of this nori in my cupboards for when the craving for an avocado roll strikes!
- Tamari: tamari is a gluten-free version of soy sauce. Tamari has a bright salty flavor, and adds a really nice depth of umami to this dish. If I am cooking for a crowd, I always use this tamari in my recipes just in case anyone at the table has a gluten allergy, so everyone can enjoy this meal.
What If I Don’t Have Hot Peppers?
Chili paste or sriracha is a great substitution. You can add as much heat as you want, I like a good 3/4 teaspoon of chili paste or sriracha in my soup for a great kick.
One Pot Miso Soup For the Win!
This vegan and gluten free spicy miso soup recipe is the perfect one-pot lunch or dinner! I love a good One Pot Meal, especially during these summer months when I don’t want a lot of burners going at once. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast! And one pot makes cleaning up a breeze. The stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out my link here to see other healthy one pot meals that are ready in no time!
How Do I Make Miso Soup with Chilis?
- In a large saucepan bring 6 cups of water to a boil. Using a garlic press, press the 4 cloves of garlic right into the boiling water. Slice the mushrooms and add to pot, cook for 5 minutes. Add the chili peppers (or chili paste/sriracha), cubed tofu, green onions, and tamari, and cook for 5 minutes longer.
- Then spoon into the miso paste and cook for 3 more minutes- the soup has a better flavor if the miso is added at the end.
- Serve in a large bowl, top with extra nori seaweed strips and green onions, and serve!
More Spicy Soup Recipes You’ll Love!
Moroccan Carrot Soup Recipe (Vegan, Gluten Free)
Coconut Chicken Curry Soup Recipe (Whole30, Keto, Low Carb)
Vegetable Soup with Noodles Recipe (Vegetarian, High Fiber)
Chickpea Tomato Stew Recipe (Gluten Free, Nut Free, Vegetarian)
Red Lentil Soup with Coconut Milk Recipe (Vegetarian, High Fiber)
Get the Same Ingredients for this Spicy Soup with Miso Paste
As always, if you make this vegan and gluten free miso chili soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Spicy Miso Soup
Ingredients
- 2 tablespoons miso paste white or red
- 6 cups of water
- 4 cloves of fresh garlic
- 1 package tofu cubed
- 6 small chili peppers (fresh or dried) I used Malaysian hot chilis, substitute 3/4 teaspoon chili paste or sriracha
- 1 cup mushrooms washed and sliced (I used crimini)
- 2 green onions
- 1 sheet of nori or dried seaweed
- 1 teaspoon tamari
- Chili Pepper or Sriracha to Taste
Instructions
- In a large saucepan bring 6 cups of water to a boil. Using a garlic press, press the 4 cloves of garlic right into the boiling water. Slice the mushrooms and add to pot, cook for 5 minutes. Add the chopped chili peppers (or chili paste/sriracha), cubed tofu, green onions, and tamari, and cook for 5 minutes longer.
- Then spoon into the miso paste and cook for 3 more minutes- the soup has a better flavor if the miso is added at the end.
- Serve in a large bowl, top with extra nori seaweed strips and green onions, and serve!
Notes
Save Money on Grocery Delivery!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!
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A great tasty soup