Lemon-Garlic Miso Broth with Shiitake and Spinach
A light, flavorful broth rich in umami and vitamin C, perfect for alleviating cold symptoms and soothing the throat. This japanese-inspired soups (vegetarian) ready in about 25 minutes pairs white miso paste, shiitake mushrooms, sliced, fresh spinach leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 tbsp white miso paste
- 1 cup shiitake mushrooms, sliced
- 3 cups fresh spinach leaves
- 3 cloves garlic cloves, minced
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 5 cups water
- 1 tsp sesame oil
- 2 stalks green onions, thinly sliced
- 1 tbsp fresh grated ginger
- 1/4 tsp (optional) crushed red pepper flakes
- 1/2 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium pot, heat 1 tsp sesame oil over medium heat. Add 3 minced garlic cloves and 1 tbsp fresh grated ginger; sauté for 1-2 minutes until fragrant but not browned.
- Step 2: Add 1 cup sliced shiitake mushrooms and cook for 4-5 minutes until softened and fragrant.
- Step 3: Pour in 5 cups water and bring to a gentle simmer. Reduce heat to low.
- Step 4: In a small bowl, whisk together 3 tbsp white miso paste with 1/2 cup hot broth until smooth, then stir back into the pot.
- Step 5: Add 3 cups fresh spinach leaves, 1 tsp lemon zest, 1 tbsp lemon juice, and 1/2 tsp salt. Simmer for 3 minutes until spinach wilts.
- Step 6: Taste and add 1/4 tsp crushed red pepper flakes if desired for slight heat. Garnish with 2 thinly sliced green onions before serving warm.
Frequently asked questions
How long does Lemon-Garlic Miso Broth with Shiitake and Spinach take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Garlic Miso Broth with Shiitake and Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white miso paste from drying out.
Can I substitute ingredients in Lemon-Garlic Miso Broth with Shiitake and Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Garlic Miso Broth with Shiitake and Spinach for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lemon-Garlic Miso Broth with Shiitake and Spinach vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
