A few weeks ago, a friend posted a link to this recipe on Facebook, and I couldn’t get it out of my head. So as soon as it got cold enough, I got to work.
I changed the proportions a bit because my slow cooker (which doubles as a rice cooker) is not ginormous. I halved the liquid, oil, miso, and noodles. I also subbed white mushrooms for shitakes because the shitakes at the market just didn’t look so hot. I forgot radishes, but I didn’t miss them. I did add a ton of scallions because I had some on hand. I left the quantities for the mushrooms, spinach, and tofu as they were, though, to make this heartier. I’m glad I did—this was the perfect comfort-food dinner for a cool night.
Do you like miso soup? What’s your favorite cool-weather comfort food?
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