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Vegetables Lunch / Dinner Soups

White asparagus and spinach miso soup

Published: 03.04.2018 » Last updated: 10.11.2022

Japanese miso soup is a canvas and there is almost no limit to what you can add to it. But white asparagus and spinach are especiallly good additions.

White asparagus and spinach miso soup

When we crave vegetable soup but we don’t want to go through the rigmarole of peeling and chopping various vegetables, we switch to the default — miso soup.

Because miso soup is already tasty and beautifully textured, it doesn’t need a chorus of ingredients to make it sing. A regular can of white asparagus and two handfuls of spinach leaves are more than enough to make soup for four people.

Yes, it’s canned white asparagus. I’m not a huge fan of canned vegetables but we have yet to discover where fresh white asparagus is sold in this country. If it is sold fresh at all. The spinach is fresh though. Not frozen but beautifully fresh with the stalks still busting with water.

White asparagus and spinach miso soup

Connie Veneracion
There are only four ingredients and three of them don't need prepping. That spells quick and easy dish. And tasty, of course.
Print Pin Recipe
Prep Time 5 mins
Cook Time 7 mins
Total Time 12 mins
Course Soup
Cuisine Japanese fusion
Servings 4 people

Ingredients
  

  • 1 can white asparagus
  • 2 handfuls spinach leaves - rinsed well
  • 1 packet dashi granules
  • 1 heaping tablespoon miso paste

Instructions
 

  • Drain the mushrooms; save the liquid from the can.
  • Add enough liquid from the asparagus to measure four cups. Pour into a pot and heat.
  • Add the spinach leaves and asparagus spears to the pot. Cook for a minute after the water boils.
  • Turn off the heat. Take half a cup of the liquid and pour into a bowl.
  • To the remaining liquid in the pot, stir in the dashi.
  • Add the miso paste to the liquid in the bowl and stir until smooth. Stir into the contents of the pot.
  • Serve the white asparagus and spinach soup immediately.
Print Pin Recipe
Keyword Asparagus, Miso Soup, Spinach

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Newsletter department

  • #18 Cooking for Lent
    03.23.2023
    A few readers have emailed asking me to post recipes for Lent, and I tell them there is NO need for NEW recipes. Instead, they should try digging into the seafood, mushrooms and tofu recipe archives.

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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