13 Protein-Packed Lentil Soup Recipes for Meal Prep

Lentil soup works well for meal prep because it stays good in the fridge for several days and freezes easily. These recipes focus on adding protein through lentils and simple add ins like beans or yogurt. You can make most of them in one pot with ingredients from a regular grocery store. They are meant to give you options for lunches or dinners that do not require much daily cooking. Each recipe includes clear steps so you can adjust portions or ingredients as needed.

Tips for Lentil Soup Meal Prep

These tips will help you prepare and store lentil soups for easy weekly meals.

Choose the Right Lentils

Brown or green lentils hold their shape during cooking. Red lentils break down and create a thicker texture.

Portion Before Storing

Divide cooled soup into single serve containers right after cooking. This saves time on busy days and prevents waste.

Boost Protein at Serving Time

Add a scoop of Greek yogurt or a handful of cheese when reheating. These toppings increase protein without changing the base recipe.

Freeze in Flat Layers

Pour cooled soup into freezer bags and lay them flat to freeze. They thaw faster and stack neatly in the freezer.

Creamy Turmeric Red Lentil Coconut Soup

This soup brings together red lentils and coconut milk for a smooth, comforting bowl that feels both hearty and light. Turmeric adds an earthy note and bright color, while the lentils supply plenty of protein that holds up well through the week. It works especially well for meal prep because the flavors settle nicely after a day in the fridge.

The texture is thick and velvety once blended, with just enough body to feel satisfying as a main dish. A squeeze of lime at the end keeps the richness in check.

Creamy Turmeric Red Lentil Coconut Soup

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Rett Soup

Kategori Indian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 1/2 cups dried red lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground turmeric
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro and lime wedges for serving

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
• Stir in the garlic and ginger. Cook for 1 minute until fragrant.
• Add the turmeric and stir for 30 seconds to toast the spice.
• Pour in the rinsed lentils and vegetable broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 15 minutes until the lentils are soft.
• Stir in the coconut milk, salt, and pepper. Simmer for another 5 minutes.
• Use an immersion blender to puree the soup until smooth, or transfer to a countertop blender in batches.
• Serve hot with cilantro and lime wedges on the side.

merknader

If the soup thickens after refrigeration, stir in a splash of water or broth when reheating to loosen it back to a creamy consistency. For a brighter flavor, add the lime juice right before eating rather than during cooking. The coconut milk keeps the texture rich, so skip light versions if you want the same velvety result.

Course: Soup
Cuisine: Indian
Equipment: Large pot, Immersion blender

Hearty Brown Lentil Vegetable Soup with Thyme

This soup brings together earthy brown lentils and a mix of everyday vegetables for a filling meal that holds up well in the fridge. It works especially well for meal prep because the flavors settle nicely after a day or two, and each bowl stays satisfying without needing much extra work. The thyme adds a gentle herbal note that pairs with the soft lentils and tender vegetables.

The texture stays hearty with whole lentils and chunks of carrot and celery that do not turn to mush. It makes a practical lunch or dinner option when you want something warm and simple to portion out for the week.

Hearty Brown Lentil Vegetable Soup with Thyme

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup brown lentils, rinsed
• 1 large onion, diced
• 3 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the onion turns soft.
• Stir in the garlic and thyme leaves. Cook for 1 minute until the garlic smells fragrant.
• Add the rinsed brown lentils, vegetable broth, bay leaves, salt, and black pepper. Stir once to combine.
• Bring the pot to a boil, then lower the heat to a simmer. Cover and cook for 30 minutes, stirring a few times, until the lentils are tender.
• Remove the bay leaves. Taste and adjust salt or pepper if needed before serving.

merknader

If the soup thickens after refrigeration, add a splash of broth or water when reheating to loosen it. Fresh thyme works best here, but dried thyme can be swapped in at half the amount if that is what you have on hand. This version stays simple, so avoid adding extra spices that could cover the thyme flavor.

Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife, Wooden Spoon

Spicy Chipotle Black Lentil Soup with Fire-Roasted Tomatoes

This soup brings smoky heat from chipotle peppers and bright tang from fire-roasted tomatoes. Black lentils stay firm after cooking, so the soup holds up well in meal prep containers all week.

It makes a filling lunch or dinner with earthy lentils and a thick broth. The flavors deepen after a day in the fridge, which makes it practical for batch cooking.

Spicy Chipotle Black Lentil Soup with Fire-Roasted Tomatoes

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Rett Soup

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup dried black lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, finely chopped
• 1 teaspoon ground cumin
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 4 cups vegetable broth
• Salt and black pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
• Stir in the minced garlic, chopped chipotle peppers, and cumin. Cook for 1 minute until fragrant.
• Add the fire-roasted tomatoes with their juices and the rinsed black lentils. Pour in the vegetable broth and stir to combine.
• Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally, until the lentils are tender.
• Season with salt and black pepper. Stir in the lime juice right before serving.
• Ladle the soup into bowls and top with chopped cilantro.

merknader

Adjust the spice level by using one chipotle pepper instead of two if you prefer milder heat. The soup thickens as it sits, so add a splash of broth when reheating leftovers. Store portions in airtight containers in the fridge for up to five days.

Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife

Moroccan Harissa Lentil Soup with Carrots and Chickpeas

This soup brings bold Moroccan flavors to a simple lentil base. Harissa adds gentle heat while carrots and chickpeas keep the texture hearty. It works well for meal prep because the flavors deepen after a day in the fridge.

The result is a thick, warming bowl with sweet carrot pieces and tender chickpeas throughout. Lentils supply the protein, and a squeeze of lemon at the end brightens every bite.

Moroccan Harissa Lentil Soup with Carrots and Chickpeas

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Rett Soup

Kategori Moroccan

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup brown lentils, rinsed
• 2 medium carrots, sliced into rounds
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons harissa paste
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Lemon wedges, for serving
• Fresh cilantro, chopped, for serving

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and carrots. Cook for 5 minutes until the onion softens.
• Stir in the cumin and harissa paste. Cook for 1 minute until fragrant.
• Add the lentils, chickpeas, and vegetable broth. Bring the mixture to a boil.
• Reduce the heat to low and simmer uncovered for 25 minutes, stirring occasionally, until the lentils are tender.
• Season with salt and black pepper. Serve hot with lemon wedges and cilantro.

merknader

Adjust the harissa amount before simmering if you prefer less spice. The soup thickens as it sits, so add a splash of broth when reheating leftovers. It stores well in the fridge for up to four days.

Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Cutting board, Knife

Italian Tomato Basil Lentil Soup with Parmesan

This lentil soup brings together hearty brown lentils and a rich tomato base for a filling meal prep option. The fresh basil and Parmesan at the end give it a classic Italian flavor that feels comforting without much effort.

It works well for weekday lunches or dinners since it holds up nicely in the fridge. The texture stays thick and satisfying with tender lentils in every bite.

Italian Tomato Basil Lentil Soup with Parmesan

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Rett Soup

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup brown lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (28 ounces) crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/4 cup chopped fresh basil
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, then cook for 4 to 5 minutes until the onion softens.
• Add the rinsed lentils, crushed tomatoes, vegetable broth, and oregano to the pot. Stir everything together and bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes until the lentils are tender.
• Remove the pot from the heat. Stir in the chopped fresh basil and season with salt and black pepper to taste.
• Ladle the soup into bowls and top each serving with grated Parmesan cheese.

merknader

The soup thickens after refrigeration, so stir in a little extra broth when reheating portions for meal prep. Grate the Parmesan fresh right before serving to keep the flavor bright, and avoid adding it during the simmer so it does not clump.

Course: Soup
Cuisine: Italian
Equipment: Large Pot, Knife, Cutting Board

Thai Green Curry Coconut Lentil Soup

This lentil soup brings bright Thai flavors to your meal prep routine. Green curry paste and coconut milk create a creamy base that pairs well with protein-rich lentils. It holds up well in the fridge and reheats without losing texture.

The soup tastes fresh with hints of ginger and lime. It works as a quick weeknight dinner or a make-ahead lunch that stays satisfying all week.

Thai Green Curry Coconut Lentil Soup

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Rett Soup

Kategori Thai

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup dried brown lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons Thai green curry paste
• 4 cups vegetable broth
• 1 red bell pepper, sliced
• 1 can (14 ounces) full-fat coconut milk
• 2 cups fresh spinach
• Juice of 1 lime
• 1/2 teaspoon salt
• Fresh cilantro, for serving

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens.
• Stir in the garlic and ginger. Cook for one minute until fragrant.
• Add the green curry paste and stir to coat the vegetables.
• Pour in the vegetable broth and add the lentils. Bring the mixture to a boil, then reduce to a simmer. Cook uncovered for 20 minutes.
• Add the red bell pepper and coconut milk. Continue simmering for 10 more minutes until the lentils are tender.
• Stir in the spinach, lime juice, and salt. Cook for two minutes until the spinach wilts.
• Ladle the soup into bowls and top with fresh cilantro before serving.

merknader

Refrigerate leftovers in airtight containers for up to four days. Reheat gently on the stove with a splash of water if the soup thickens too much. For a milder version, reduce the curry paste to two tablespoons. The spinach adds freshness at the end but can be swapped for kale if needed.

Course: Soup
Cuisine: Thai
Equipment: Large Pot, Knife, Cutting Board

Lemon Garlic Spinach Lentil Soup

This soup brings bright lemon and savory garlic together with tender lentils and fresh spinach. It works well for meal prep because the flavors hold up nicely after a few days in the fridge. The texture stays light yet filling, with soft lentils and wilted greens in a clear broth.

Lemon Garlic Spinach Lentil Soup

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Rett Soup

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup dried brown lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 6 cups vegetable broth
• 4 cups fresh spinach
• Juice and zest of 1 lemon
• Salt and black pepper to taste

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens.
• Stir in the minced garlic and cook for one minute until fragrant.
• Add the rinsed lentils and vegetable broth. Bring the mixture to a boil.
• Reduce the heat to a simmer and cook for 25 minutes until the lentils are tender.
• Stir in the fresh spinach and cook until it wilts.
• Remove the pot from the heat. Add the lemon juice and zest. Season with salt and black pepper.

merknader

Make this soup a day ahead so the lemon flavor can settle. If the broth thickens too much after refrigeration, add a splash of water when reheating. Skip the zest if you want a milder citrus taste.

Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Knife, Cutting board

Sweet Potato Ginger Lentil Soup with Kale

This soup combines sweet potatoes with fresh ginger for a balanced bowl that feels both comforting and bright. The lentils add staying power, making it a solid choice for weekday lunches or dinners. Kale stirred in at the end keeps some texture while adding color and nutrients.

It works well for meal prep because the flavors hold up after a few days in the fridge. The result is a thick, slightly earthy soup with a gentle warmth from the ginger and a touch of sweetness from the potatoes.

Sweet Potato Ginger Lentil Soup with Kale

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup dried green lentils
• 2 medium sweet potatoes, peeled and diced
• 4 cups vegetable broth
• 1 bunch kale, stems removed and leaves chopped
• 1 tablespoon grated fresh ginger
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
• Stir in the garlic and ginger. Cook for 1 minute until fragrant.
• Add the diced sweet potatoes, green lentils, vegetable broth, salt, and black pepper. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils and sweet potatoes are tender.
• Stir in the chopped kale and cook for 3 more minutes until the leaves wilt. Taste and adjust salt if needed before serving.

merknader

If the soup thickens too much after cooling, add a splash of broth when reheating. Grate the ginger finely so its flavor spreads evenly without large pieces. This version stores well in airtight containers for up to four days.

Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife

Smoky Paprika Lentil Soup with Mushrooms

This soup combines earthy mushrooms with the bold smokiness of paprika and tender lentils for a filling bowl that holds up well during the week. It suits meal prep because the flavors deepen after a day or two in the fridge, making it easy to portion into containers for quick lunches or dinners.

The result is a thick, savory broth with soft mushrooms and hearty lentils that feel substantial without needing extra protein sources. It works best on cooler days when you want something warm and simple to reheat.

Smoky Paprika Lentil Soup with Mushrooms

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Rett Soup

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 2 teaspoons smoked paprika
• 1 cup brown lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (for serving)

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
• Stir in the minced garlic and cook for 1 minute until fragrant.
• Add the sliced mushrooms and cook for 6 minutes, stirring occasionally, until they release their liquid and start to brown.
• Sprinkle in the smoked paprika and stir for 30 seconds to coat the vegetables.
• Add the rinsed lentils, vegetable broth, diced tomatoes, salt, and black pepper. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 30 minutes until the lentils are tender.
• Ladle the soup into bowls and top each serving with chopped fresh parsley.

merknader

For meal prep, let the soup cool fully before dividing it into airtight containers, where it will keep in the fridge for up to five days. If it thickens too much after storage, stir in a splash of broth or water when reheating on the stove. Skip the parsley until just before serving to keep the herb fresh.

Course: Soup
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board, Measuring Cups

Curried Cauliflower Lentil Soup

This curried cauliflower lentil soup combines warm spices with hearty lentils and tender cauliflower for a filling meal prep option. It works well for batch cooking and reheating during busy weeks. The result is a spiced, earthy soup with a thick texture that holds up well in the fridge.

The curry powder and cumin give it a comforting flavor without needing many extra ingredients. Lentils supply the protein while cauliflower softens during cooking to create body.

Curried Cauliflower Lentil Soup

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Rett Soup

Kategori Indian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup green lentils, rinsed
• 4 cups cauliflower florets
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro, for serving

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, then cook until the onion softens.
• Stir in the curry powder and ground cumin. Cook for one minute to toast the spices.
• Add the rinsed green lentils, cauliflower florets, and vegetable broth to the pot. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender and the cauliflower is soft.
• Season with salt and pepper to taste. Ladle the soup into bowls and top with fresh cilantro before serving.

merknader

Mash a few cauliflower pieces with the back of a spoon if you want a thicker consistency. The soup thickens as it sits, so add a splash of broth when reheating portions for meal prep. Use red lentils only if you want a softer result, since green lentils hold their shape better here.

Course: Soup
Cuisine: Indian
Equipment: Large Pot, Cutting Board, Knife

French-Style Lentil Soup with Rosemary and Celery Root

This lentil soup brings together earthy celery root and piney rosemary for a savory, comforting bowl that feels both rustic and refined. The green lentils hold their shape well during cooking, giving the soup a hearty texture that reheats nicely for weekday lunches.

It works especially well for meal prep because the flavors deepen after a day in the fridge. The combination of tender vegetables and firm lentils creates a satisfying soup without needing extra proteins.

French-Style Lentil Soup with Rosemary and Celery Root

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Rett Soup

Kategori French

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 1 celery root (about 1 lb), peeled and diced
• 2 garlic cloves, minced
• 1 cup green lentils, rinsed
• 4 cups vegetable broth
• 2 sprigs fresh rosemary
• 1 bay leaf
• Salt and black pepper to taste

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery root. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
• Stir in the garlic and cook for 1 minute until fragrant.
• Add the green lentils, vegetable broth, rosemary sprigs, and bay leaf. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender but still hold their shape.
• Remove the rosemary sprigs and bay leaf. Season with salt and black pepper to taste before serving.

merknader

Celery root releases a subtle creaminess as it simmers, so avoid over-blending if you want to keep the soup chunky for meal prep containers. If the broth reduces too much during storage, add a splash of water when reheating to loosen the texture without diluting the rosemary flavor.

Course: Soup
Cuisine: French
Equipment: Large Pot, Knife, Cutting Board

Mexican Corn and Lime Lentil Soup with Cumin

This soup combines sweet corn with the earthy warmth of cumin and a bright lime finish. It works well for meal prep because the lentils hold their shape and the flavors stay balanced after several days in the fridge.

The result is a thick lentil soup with tender corn kernels throughout. Cumin gives it a steady savory base while the lime keeps each bite fresh and lively.

Mexican Corn and Lime Lentil Soup with Cumin

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Rett Soup

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 cup dried brown lentils, rinsed
• 4 cups vegetable broth
• 2 cups frozen corn
• Juice of 2 limes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped cilantro
• Lime wedges

fremgangsmåte

 

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 4 minutes until the onion softens.
• Stir in the cumin and cook for 1 minute to toast the spice.
• Add the lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
• Stir in the frozen corn, salt, and black pepper. Continue simmering for 10 minutes until the lentils are tender.
• Remove the pot from the heat and stir in the lime juice.
• Ladle the soup into bowls and top each serving with chopped cilantro and a lime wedge.

merknader

Add the lime juice only after cooking so the acidity stays bright. If the soup thickens in the fridge, stir in a splash of broth when reheating. Frozen corn works best here because it keeps its texture after simmering and requires no extra prep.

Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife

Miso Ginger Lentil Soup with Bok Choy

This soup pairs earthy lentils with savory miso and fresh ginger for a broth that tastes both comforting and bright. Baby bok choy brings a mild green note and stays tender after reheating. It works well for meal prep because the flavors hold up for several days in the fridge.

The recipe keeps the focus on simple ingredients that build flavor quickly in one pot. Lentils provide the protein base while miso adds depth without extra steps.

Miso Ginger Lentil Soup with Bok Choy

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Rett Soup

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup dried green lentils, rinsed
• 1 tablespoon sesame oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 2 tablespoons grated fresh ginger
• 6 cups vegetable broth
• 3 tablespoons white miso paste
• 300g baby bok choy, roughly chopped
• 2 green onions, sliced

fremgangsmåte

 

• Heat the sesame oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
• Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
• Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 25 minutes until the lentils are tender.
• Remove the pot from the heat. Ladle out about 1/2 cup of the hot broth and whisk it with the miso paste in a small bowl until smooth. Stir the mixture back into the soup.
• Return the pot to low heat. Add the chopped baby bok choy and cook for 3 minutes until it wilts slightly.
• Ladle into bowls and top with the sliced green onions.

merknader

Add the bok choy only at the end so it keeps some texture after reheating. If the soup thickens in the fridge, stir in a splash of water when warming it on the stove. White miso keeps the flavor mild; red miso can be swapped for a stronger taste if preferred.

Course: Soup
Cuisine: Asian
Equipment: Large pot, Wooden spoon, Measuring cups, Knife, Cutting board