Spinach & Pea Miso Soup Recipe

Pairing colours when cooking is always fun; especially when it is as vibrant as this green soup. This punchy pea and spinach soup is packed with fibre and flavour, vegan, gluten free, and is a freezer raid meal that always tastes fresh.

Miso adds depth of flavour and a creaminess without any heaviness. It is best to use unpasteurised miso here as it is stirred in right at the end, so to protect all its health benefits.

This recipe requires dashi. Follow the links below for our simple dashi recipes. Alternatively, replace the dashi with fresh water or a stock of your choice.

Simple Dashi Recipe
Bonnie Chung
Dashi is the stock base for many Japanese dishes. They are rich in naturally occurring glutamates and provide and intense umami flavour.
Check out this recipe
simple dashi recipe
Easy Vegan Dashi Recipe
Bonnie Chung
This easy vegan dashi recipe can be used as a base for your as miso soups, noodle soups, congees or gravies. The kombu and shiitake mushroom infused stock will add extra depth for an authentic flavour. Make extra and keep it in the fridge.
Check out this recipe
Easy vegan dashi recipe made from Kombu and Shiitake Mushroons
Easy Dashi Recipe with Kombu and Bonito Flakes
Bonnie Chung
Dashi is the foundation for Japanese cooking and essential for any miso soup, noodle soup, congee or gravy recipes. This dashi recipe is super simple using just 3 ingredients; kombu, bonito flakes and water.
Check out this recipe
dashi made from Kombu, Shiitake Mushroons and bonito flakes
Spinach and Pea miso soup Recipe

Spinach & Pea Miso Soup Recipe

Bonnie Chung
Green soup is always a winner; blatantly wholesome with a clean-eating brightness that is cheering on a cold day.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine Vegan, Vegetarian
Servings 4


  • blender


  • 800 ml dashi replace with water or stock if preferred
  • ½ small onion diced
  • ½ stick celery diced
  • 2 cloves garlic crushed
  • 500 g spinach leaves
  • 250 g frozen peas
  • 1 tbsp olive oil
  • 1 pinch salt
  • 1 pinch pepper
  • tbsp white miso paste
  • 2 tbsp walnuts crushed and toasted (optional)
  • 2 tbsp extra vergin olive oil


  • In a large saucepan, warm up a tbsp of olive oil and then add the celery, onion and garlic, and sauté for 5 minutes
    ½ small onion, ½ stick celery, 2 cloves garlic, 1 tbsp olive oil
  • Add the dashi then simmer for a further 10 mins
    800 ml dashi
  • Now add the spinach to cook for a few minutes – it will shrink quite quickly in the pan.
    500 g spinach leaves
  • Add the frozen peas and cook for a further 3-4 minutes.
    250 g frozen peas
  • Remove from the heat.
  • Using a hand blender or food processor, blend until smooth.
  • Add the miso paste at the end, by mixing it first in a small bowl of the soup mixture, then adding it back to the soup pot.
    2½ tbsp white miso paste
  • Season with salt and pepper to taste and add a drizzle of extra virgin olive oil and a crunchy topping of sesame seeds or crushed walnuts (optional).
    1 pinch pepper, 2 tbsp walnuts, 2 tbsp extra vergin olive oil, 1 pinch salt
  • Serve with crusty bread.
Tried this recipe?Let us know how it was!

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