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Miso Soup a Winter Warmer

Oh the weather outside is frightful!  At least for a Seattlite.  I recieved two phone calls and numerous Facebook enquiries today from as far away as Florida asking "Are you OK?"  as Yahoo! exclaimed it to be Snowpocolypse.  Maybe it is the Minnesotan in me but I wouldn't call it that bad.  We got three inches of white stuff and my Kale is covered.

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Imagine a land with many hills and no snow plows where the use of road salt is restricted because of adverse affects on salmon and there you have Seattle. It makes for pretty snow scenes like this one taken by my friend Stephanie.

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Photo by Stephanie Araiza and Arizing Spring, LLC enquiries for prints can be sent to

Here is a self-portraint by Stephanie in the snow freezing her toes. 

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Another thing snowy weather is good for is sitting by the fire and eating soup.  With the cold winds a blowin' this week I dipped into a lovely simple warm & healthy stand-by.  Miso. 

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A perfect work-from-home winter warm-up lunch.  I served mine with a little fresh baked gluten free bread and satsuma slices.

Miso soup is also extremely simple and quick to make.  Its basic ingredients are Miso paste

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 onion (green or going non-traditional red such as in my picture)

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greens (seaweed or spinach)

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and tofu.

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You can spice up the soup with a little shitake mushroom if you like.

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I took them all and tossed them in a pot with water brought it to a boil and

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boom! had some yummy miso soup to sip on to sooth the inner self.

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Tomorrow or the next day

snow will melt

hands will stroke

the ax that

makes fire to warm souls

children will remember

white flakes that

fell to build

round people

who smiled with rock teeth

next to icy sidewalk

Snow kale 008 

Shitake Spinach Miso Soup

3 cups water

2 Tbsp miso paste

4 shitake mushrooms (chopped)

1/2 cup spinach finely chopped

1/2 cup firm tofu (cubed)

1/4 cup red onion (finely chopped)

1 clove garlic (finely chopped)

Step 1: Finely chop the red onion and garlic and lightly saute with a tsp olive oil in the bottom of a saucepan.

Step 2: Add three cups of water and 2 Tbsp Miso paste. 

Step 3: Stir in chopped spinach, shitake and tofu.

Step 4: Bring to a boil and immediately reduce heat and serve.



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