Comfort in a Bowl: Miso Soup for Winter

I first discovered miso back in the ’90s during my macrobiotic phase—one of those earnest wellness experiments that actually stuck. Decades later, miso remains a staple in my kitchen, especially when winter settles in and I need something warming and restorative.

Miso paste is made from fermented soybeans and comes in three main varieties. White miso is mild and slightly sweet, yellow miso offers a balanced, everyday flavor, and red miso brings a deeper, more robust taste. As a fermented food, miso is naturally probiotic—wonderful for digestive health and overall wellness. You’ll find miso paste at natural food stores and Whole Foods, tucked in the refrigerated section.

The beauty of miso soup lies in its simplicity and adaptability. Start with a basic vegetable broth, and add whatever seasonal vegetables you have on hand—potatoes and leeks make a lovely combination, with snow peas adding a fresh pop of color. One key tip: dissolve your miso paste in a bit of water before adding it to the soup, much like you would with cornstarch. And never let it boil—miso’s signature aroma comes from volatile compounds created during fermentation, and boiling drives them off, flattening the flavor.

What I love most about miso soup is how it nourishes without weighing you down. It’s the kind of easy meal that feels like self-care in a bowl, perfect for those quiet winter evenings when you need something both comforting and restorative.

Enjoy!