Miso Soup – simple, quick, inexpensive, and delicious!

We’re all about saving both time and money these days, while continuing to limit our intake of processed foods and focusing on simple whole foods instead. Here’s a dish that accomplishes all of those goals without sacrificing any of the flavor.



8 cups water
2 bunches soba noodles
12 cremini mushrooms (thinly sliced)
1 cup baby spinach leaves (tightly packed)
4 Tbsp miso (white, brown, or red–I used brown miso)

(NOTE: There are all sorts of other ingredients you could add, from chives to various types of sea vegetables to little cubes of silken tofu, but we loved the simplicity of the above.)

Put all of the ingredients into a large soup pot, bring it to a boil, reduce heat, and let it simmer for about 10 minutes. It doesn’t get any easier than this!


About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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