Skip to content

Spicy Kimchi Miso Soup


Kimchi is a fermented cabbage product that is found in most supermarkets these days. It is so good for digestion, and it adds a layer of rich flavor to miso soup. Best of all this soup is very low in calories! Serves 3-4.


  • 8 dry shitake mushrooms
  • 1 piece dry kelp (4-inch square)
  • 5 c water
  • 1 Tbsp vegetable oil
  • 1 dry Japanese chili pepper
  • 1/2 medium onion, chopped
  • 1 clove garlic, crushed
  • 1 c kimchi
  • 1 tsp soy sauce
  • 1 Tbsp sugar
  • 1 medium parsnip, peeled, cut in half-inch pieces
  • 5 Brussels sprouts, trimmed, cut in half lengthwise
  • 2 medium carrots, peeled, cut in half-inch pieces
  • 2 Tbsp red miso paste
  • 1-2 Tbsp green onions, sliced


  1. Prepare dashi stock by adding dry shitake mushrooms and kelp to the water. Soak overnight.
  2. Strain the mushrooms and kelp from the dashi stock. Reserve kelp for other recipes, Slice mushrooms and set aside.
  3. In a large pot over medium heat, warm the oil. Crush the Japanese chili and add to oil. Add onion; saute until translucent.
  4. Add garlic, reserved mushrooms, and kimchi. Saute another minute.
  5. Add dashi stock, soy sauce and sugar. Bring to a simmer. Add parsnips and Brussels sprouts; simmer 7 minutes.
  6. Add carrots; simmer another 7 minutes.
  7. In a small bowl, place the miso. Add a spoonful of the soup broth. Dissolve the miso and return all to the pot.
  8. Remove from heat. Serve immediately, sprinkled with green onions.

Leave a Comment

Your email address will not be published. Required fields are marked *