Spicy Miso

One of our favourite haunts in Chicago is Coast Sushi Bar. Even if you don’t like raw fish I can absolutely guarantee you’ll find something to rave about here. They have a sweet potato tempura maki roll that is to die for and being fish eaters ourselves we adore the white dragon: not made of dragon I hasten to add;) But the one dish that I cannot get enough of is their unbelievable spicy miso. I’m a total soup nut anyway so I was always going to like it. What I wasn’t expecting, however, was the cravings. I would find myself daydreaming about this wondrous concoction that as my hubbie quite rightly put it “soothes like a cup of tea”.

If you have a pot of this on the go, you are on a fast track to instant calm. It got to the point where I couldn’t simply wait until our next Coast visit. I needed to have access to an immediate Spicy Miso fix, so I purchased some miso paste, threw all the decipherable (I could’ve asked for their recipe but it’s more fun this way!) ingredients into a pot and literally hoped for the best and the best did indeed transpire. Okay, it’s not exactly like the one in Coast but it sure as hell isn’t far off – hubbie emphatically concurs.

In keeping with my search for Zen, I am well on my way with this little gem. I urge you to join me and raise a cup buddha stylee, chanting with a contented “yummmmmmmm”!


2 heaped tablespoons miso paste

150g firm tofu

2 spring onions

1/2 jalapeno pepper


Heat a small amount of oil in a large pan.

Finely slice the spring onions and jalapenos. Add to pan for a few minutes – do not allow to colour!

Dice tofu into small pieces. Add to pan, season with salt and cook for a minute or two.

Stir in miso paste. Add a full kettle of boiling water. Turn heat down – don’t let it boil. Encourage the paste to dissolve by frequently stirring. Taste and season.

When it is drinking temperature (pretty much the temp of a nice cup of tea) serve in small bowls and I recommend a using a proper asian soup spoon.

6 responses to “Spicy Miso”

  1. lucy says:

    The miso we made at Umami was the classical non-spicy stuff but I had to make about 20 litres every day so I learnt a couple of good tricks!
    I had to boil the water (nothing added) first, then turn the heat down. Then I whisked the miso into the water through a chinoise (the pointy seive – but you can use a normal round one, it’s just easier to stop it splashing over the edges with the pointy one). This helped to get some of the tasteless grainy bits out of the miso that settle to the bottom.
    Then I stirred in a couple of handfuls of dashi no moto (the powdered soup stock made from dried bonito). Apparently in Tokyo they don’t like to add too much of this stuff but in Osaka they like a lot so I guess it’s down to your own taste how much you add!
    Also to take the edge off the spring onions we soaked them in a bowl under running water for 15 minutes (rather than cooking them). And we also added wagame seaweed before serving too.
    MMMMMMMMMMMMMM <3 <3 miso 😀

  2. peasoupeats says:

    Whisking – why didn’t I think of that?! The seaweed might be a step too far for Jason:) Keep the tips coming x

  3. Addie says:

    What brand of miso paste do you use? I have tried several brands, but have not found one that comes out looking like this (or tasting like restaurant quality).

    • peasoupeats says:

      Hi Addie, it was a white miso paste that I bought in Wholefoods. I no longer live in the US and unfortunately cannot remember the brand name. It was a large tub similar to that of a thai curry paste. I’ve used white miso powder since and it’s worked just as well. Sorry I can’t be of more help.

  4. […] feeling lazy and in need of some nourishment a trip here would never fail to lift me. I loved their spicy miso so much I had to recreate it in my own kitchen and I was more than pleased with the result. In […]

  5. Toby Jones says:

    Just found this one, looks awesome! I love Miso soup!

Leave a Reply

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