The umami in white miso is buttery and a little nutty. I love pairing it with coconut oil to really bring out that rich flavor. It’s an incredibly satisfying start to your day because of the combination of protein and heart-healthy fat. Pro-tip: squeezing lemon or lime juice in your bowl will help you absorb more iron from the spinach!

Recipe: White Miso Soup

A recipe rich in umami flavor to warm your winter days.


1 small onion, diced
1 garlic clove, diced
1 heaping teaspoon coconut oil
1 heaping tablespoon white miso paste
pinch red pepper flakes
1 quart water
2 cups spinach
1/2 cup silken tofu
lime or lemon wedges
chopped cilantro
(or sub parsley, chives, or mint)


  1. Cook onions and garlic in coconut oil over medium heat until soft and translucent, about 10 minutes.

2. Add miso paste and red pepper flakes, stirring to combine, and cook another 5 minutes.

3. Add water, bring to a simmer, and cook another 5–10 minutes.

4. Add spinach and tofu, stir to combine, then turn off heat and cover pot. The remaining heat in the pot will cook through the spinach just enough, in about 5 minutes.

5. Serve in warm bowls with lime or lemon wedges and a generous sprinkle of fresh cilantro.

Sip, and soup on!