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A fiery and lightly zesty take on a comforting classic. Slurp this spicy miso soup, and let it carry you through the long soup season ahead. Recipe crafted by Dorcas Lin (@miracletoneslover).

Cook time: 45 min Prep time: 15 min Serving size: 4 servings
  • 1 tbsp sesame oil

  • 1 tbsp diced ginger

  • 2 tbsp diced garlic

  • 6 green onions, chopped

  • 2 carrots, peeled and chopped

  • 6 small potatoes, cut into fourths

  • 1 bundle baby bok choy, chopped

  • 1 tbsp tobanjan

  • 1 tbsp miso

  • 1 tbspFly by Jing Chili Crisp Vinaigrette

  • 5 cups water

  • 1 tbsp fish sauce

  • 1 lime, halved

  • 1 block of soft tofu, cubed

  • ¼ cup tahini


Heat sesame oil in a big pot.

Saute ginger, garlic, and green onion for a few minutes.

Add in tobanjan and stir.

After about 30 seconds, add a splash of water along with miso paste and Fly by Jing Chili Crisp Vinaigrette.

Add in 5 cups of water and let simmer.

Add fish sauce and juice your lime.

Add in your potatoes, carrots, and bok choy.

Bring to a boil, then cover and lower heat to a simmer and cook until potatoes and carrots are soft.

Add tofu.

Stir in tahini.

Serve hot and garnish with slivers of green onion or basil.