Slow Cooker Miso Soup

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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. IMG_3555

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? 

3 thoughts on “Slow Cooker Miso Soup

    Strange but Good | Keeping It Real Food said:
    October 13, 2013 at 1:33 pm

    […] it’s my go-to comfort food. In the past week, I’ve had salsa verde chicken soup, miso soup, and red lentil soup with roasted butternut squash & apple and caramelized […]

    […] From the depths of the freezer…edmame tofu nuggets with red miso dipping sauce and leftover slow cooker miso soup with extra veggies mixed […]

    Happy Solstice | Keeping It Real Food said:
    December 21, 2013 at 2:26 pm

    […] Slow-Cooker Miso Soup […]

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