Imagine a steaming bowl of Miso Lasagna Soup, where the vibrant greens of fresh spinach swirl through rich, tomato-infused broth, and the aroma of garlic and oregano fills the room.
The soft, tender lasagna noodles soak up the savory miso, creating a comforting, fusion twist on traditional lasagna.
This dish matters to me because it brings together the heartiness of Italian cuisine with the umami richness of Japanese flavors, perfect for busy weeknights or cozy Sunday suppers with family.
I remember one chilly evening when this soup was a lifesaver, warming us up after a long day and bringing smiles to the table. Its simplicity makes it a go-to favorite, offering both nourishment and delight.
Ready? Let’s cook! With just a few ingredients and a little time, you’ll have a delicious meal that’s sure to become a staple in your home.
Why You’ll Love It
- Delivers bold flavor with a fusion of miso and Italian herbs.
- Uses pantry staples like miso paste, canned tomatoes, and lasagna noodles.
- Cooks quickly for a satisfying meal in just 25 minutes.
- Incorporates fresh ingredients like spinach and basil for added nutrition.
- Adapts easily to dietary preferences with optional creaminess from added milk.
Ingredients
- 1 tablespoon olive oil — use extra virgin for better flavor
- 1 medium onion, chopped — opt for sweet onions to enhance taste
- 2 cloves garlic, minced — fresh garlic preferred for a robust aroma
- 4 cups vegetable broth — choose low-sodium for a healthier option
- 2 tablespoons white miso paste — make certain it’s fully dissolved
- 1 can (14 ounces) diced tomatoes — no salt added recommended
- 1 teaspoon dried oregano — look for organic if possible
- 1/2 teaspoon red pepper flakes — adjust for desired spice level
- 8 ounces lasagna noodles, broken into pieces — whole wheat for a healthier choice
- 2 cups fresh spinach, roughly chopped — organic for best quality
- 1/4 cup fresh basil, chopped — fresh basil imparts the best flavor
- Salt and pepper to taste — sea salt and freshly ground pepper preferred
- Grated Parmesan cheese, for serving — aged for deeper flavor
Step-by-Step Method
Start by heating olive oil in a large pot over medium heat. This will create a base for sautéing the vegetables. Verify the oil is hot but not smoking to avoid burning. A well-heated pot and oil will allow the onions to cook evenly and release their sweetness.
Sauté the Onion
Add the chopped onion to the pot. Sauté until the onion becomes translucent, which should take about five minutes. Stir occasionally to prevent sticking. The onions should be soft and fragrant, setting the stage for the garlic.
Stir in the Garlic
Mix in the minced garlic and cook for an additional minute. Stir continuously to prevent burning. Garlic adds a depth of flavor, so make sure it’s cooked just until fragrant. Be careful not to brown the garlic, as it can become bitter.
Simmer the Broth
Pour the vegetable broth into the pot and bring it to a gentle simmer. This step is vital for integrating the flavors. Use a wooden spoon to mix thoroughly, making certain the onions and garlic are evenly distributed in the broth.
Dissolve the Miso Paste
Whisk in the white miso paste until it’s fully dissolved. This may take a bit of effort, but it’s important to avoid clumps. Miso paste adds umami and depth, providing the soup with a rich, savory base.
Add Tomatoes and Seasonings
Introduce the diced tomatoes, dried oregano, and red pepper flakes to the pot. Stir well to combine. These ingredients add acidity, warmth, and spice, enhancing the overall flavor profile of the soup.
Break and Add Noodles
Break the lasagna noodles into pieces and add them to the soup. Stir to make sure they’re submerged in the broth. Allow them to simmer for about ten minutes or until they’re al dente. Be sure to stir occasionally to prevent the noodles from sticking together.
Incorporate Spinach and Basil
Stir in the roughly chopped spinach and fresh basil. Cook for an additional two minutes until the greens are wilted. These fresh ingredients add color and a burst of freshness, balancing the richness of the soup.
Season and Rest
Season the soup with salt and pepper to taste. Adjust the seasoning according to your preference. Allow the soup to rest for five minutes before serving. This resting period allows the flavors to meld together harmoniously.
Serve with Parmesan
Ladle the soup into bowls and top with grated Parmesan cheese. Serve hot. The cheese will melt slightly, adding a creamy texture and savory finish. Enjoy your flavorful, comforting Miso Lasagna Soup with friends or family.
Ingredient Swaps
- For a gluten-free option, substitute gluten-free lasagna noodles for the regular ones.
- Replace Parmesan cheese with nutritional yeast for a vegan alternative.
- Use canned spinach if fresh spinach is unavailable, though adjust the quantity as canned spinach is more condensed.
- If you’re on a budget or don’t have fresh basil, dried basil can be used instead, but use only about 1 tablespoon to avoid overpowering the soup.
You Must Know
5. Let Soup Rest:
Allow the soup to rest for 5 minutes after cooking to let the flavors meld together and slightly thicken before serving.
Serving Tips
- Serve with crusty bread or garlic bread for dipping.
- Pair with a light, crisp white wine like Pinot Grigio.
- Garnish with additional fresh basil for an aromatic touch.
- Add a side of mixed greens with a balsamic vinaigrette.
- Top with extra Parmesan cheese for a richer flavor.
Storage & Make-Ahead
Miso Lasagna Soup can be stored in the fridge for up to 3 days.
It’s ideal for make-ahead meals, as flavors deepen over time.
Although not recommended for freezing due to texture changes in pasta, if necessary, consume within 1 month.
Reheat on the stove for best results.
Reheating
For gentle reheating, use a microwave-safe bowl for microwaving.
Use a covered oven-safe dish for oven reheating.
Alternatively, use a saucepan on low heat on the stovetop, stirring occasionally.
Cultural Significance of Miso
Few ingredients carry the cultural depth and historical richness of miso.
Originating from ancient Japan, miso is more than just a pantry staple—it’s a symbol of tradition and an embodiment of umami, the savory taste that defines many Japanese dishes.
I find it fascinating how miso, made from fermented soybeans, rice, or barley, can connect me to centuries of culinary heritage every time I stir it into a dish.
It’s not just a flavor enhancer; it’s a bridge to another world, a comforting reminder of family meals shared and stories told.
As I incorporate miso into modern recipes like this lasagna soup, I’m reminded of its journey through time and its ability to transform something simple into something extraordinary.
Final Thoughts
Why not give this delightful Miso Lasagna Soup a try and discover a new favorite fusion dish?
Feel free to tweak the spice level or add a splash of cream for a personal touch to suit your taste!
Frequently Asked Questions
Can I Use Gluten-Free Noodles for This Recipe?
Absolutely, you can use gluten-free noodles! I love experimenting with different kinds, and they work just as well in this recipe. Just make certain they’re cooked to your liking, and enjoy the delicious, comforting soup!
What Is the Nutritional Information per Serving?
I don’t have the exact nutritional breakdown, but I can say it’s a delightful blend of flavors. It’s rich in vegetables, protein from miso, and carbs from noodles. Adjust ingredients for specific dietary needs. Enjoy experimenting!
Is This Soup Suitable for Vegans?
I’d say this soup is perfect for vegans if you skip the Parmesan cheese. Its savory miso and hearty vegetables make it both delicious and satisfying. You’ll love how comforting and nutritious it is. Enjoy!
How Can I Make This Dish Spicier?
To spice things up, I’d suggest adding more red pepper flakes, a dash of cayenne, or even some fresh jalapeños. Adjust the heat level to your liking, and enjoy the vibrant kick!
Can I Freeze the Soup for Later Use?
Yes, you can freeze the soup for later! I recommend cooling it completely, then transferring it to airtight containers. It keeps well for up to three months. When you’re ready, just thaw and reheat gently. Enjoy!
Miso Lasagna Soup with Spinach and Noodles
Equipment
- 1 Large pot
- 1 Ladle
- 1 Wooden spoon
- 1 measuring cup
- 1 sharp knife
- 1 Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 clove garlic minced
- 4 cup vegetable broth
- 2 tablespoon white miso paste
- 1 can diced tomatoes 14 ounces
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 8 ounce lasagna noodles broken into pieces
- 2 cup fresh spinach roughly chopped
- 1/4 cup fresh basil chopped
- salt and pepper to taste
- grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in garlic and cook for an additional 1 minute.
- Pour in vegetable broth and bring to a simmer.
- Whisk in miso paste until fully dissolved.
- Add diced tomatoes, dried oregano, and red pepper flakes to the pot.
- Break lasagna noodles into pieces and add them to the soup.
- Simmer for 10 minutes or until noodles are al dente.
- Stir in chopped spinach and basil, and cook for another 2 minutes.
- Season with salt and pepper to taste.
- Let the soup rest for 5 minutes before serving.
- Serve hot, topped with grated Parmesan cheese.
Notes
